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Roasted Vegetable Salad with Feta – WellPlated.com


The place are you headed this weekend? This Roasted Vegetable Salad needs to return with! A colourful medley of roasted veggies with chickpeas for bulk and a vibrant Mediterranean dressing, this salad is an enormous bowl of brightness.

Roasted vegtable salad in a bowl with quinoa and pita

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Loaded with a sturdy array of greens you’ll find in good type 12 months spherical, like cauliflower, candy potatoes, and zucchini, and creamy hunks of feta cheese, this hearty roasted vegetable salad is the go-with-the-flow good friend who’s completely happy to comply with your temper.

  • Carry this meal-prep and travel-friendly salad alongside for a potluck, the place it’s going to clean up something you plate alongside it.
  • Serve it for a wholesome facet dish with no matter you’ve got deliberate for dinner tonight. Many of the cooking occurs hands-free whereas the greens roast, so you should use the time whereas they’re within the oven to arrange the remainder of your meal.
  • Roast vegetable salad can be the meal. Due to hearty additions like chickpeas and the fiber-rich greens themselves, it has rib-sticking energy.

I initially served this Mediterranean roast vegetable salad tucked inside heat pita bread for a meatless dinner. I believe it might be equally pleasant over ready couscous or quinoa.

The leftovers I combined with arugula the following day for lunch. Hey mid-day Mediterranean trip!

Roasted vegetable salad in a bowl

TIP!

In search of extra hearty vegetarian recipes? Don’t miss my full assortment of Meatless Mains.

As a lot as I loved the salad when the greens have been nonetheless heat from the oven at dinner, it tasted even higher the following day as a chilly roasted vegetable salad, as soon as the flavors had an opportunity to marry within the fridge.

Even my husband Ben—a person who not often says no to meat—completed this vegetarian meal, checked out me very critically and mentioned, “You can also make this any time.”

Now that is my type of endorsement!

5 Star Evaluation

“I believe I’m in love with this salad! It has all the pieces I like: zucchini, feta, chickpeas, all combined up in a scrumptious Mediterranean dressing!”

— Danae —

The right way to Make Roast Vegetable Salad

Don’t be fooled by the simplicity right here. Although the substances and preparation are easy, the flavour is advanced.

Evenly roasting the veggies provides them a little bit of caramelization and concentrates their flavors.

The simple selfmade Greek dressing binds and brightens.


The Elements

  • Cauliflower. Like my tasty roasted vegetable salad Indian-style, Curry Roasted Cauliflower Salad with Chickpeas and Candy Potatoes, this salad takes full benefit of the magic of roasted cauliflower. Cauliflower caramelizes superbly, and it soaks up no matter flavors you pair it with. It’s additionally filled with nutritional vitamins, minerals, and fiber.
  • Candy Potato. I like Roasted Candy Potatoes, particularly together with cauliflower. The 2 are a brilliant pairing (therefore, I added them each to the Sheet Pan Tandoori Rooster in my cookbook; it’s so yummy I cooked it stay on Good Morning America!)
  • Zucchini. Roasted Zucchini is a candy, tender, and colourful addition to this salad. Plus, zucchini is wealthy in nutritional vitamins and antioxidants.
  • Crimson Onion. One of the crucial underrated roasted veggies! It crisps, caramelizes, and offers the salad shocking complexity.

Market Swap

The greens I’ve prompt listed below are simply that—options! You may also make this salad with no matter greens are in season (or in your fridge). I’d additionally add the crimson onion to any of those:

  • Summer season Vegetable Salad. Use a mixture of zucchini, yellow summer season squash, and crimson bell peppers.
  • Italian Vegetable Salad. Mix bell peppers, cauliflower, and cherry tomatoes.
  • Fall Vegetable Salad. Swap the zucchini for one more root vegetable (similar to butternut squash) or broccoli.
  • Feta. Creamy hunks of this Mediterranean cheese present simply sufficient saltiness to permit the opposite flavors to shine. Cheese additionally makes salads extra satisfying.

Substitution Tip!

For a special, equally tasty spin, make the roasted vegetable salad with goat cheese rather than the feta.

  • Chickpeas. Creamy, nutty, and protein-packed. Chickpeas make this salad extremely delicious and satisfying.
  • Parsley. To deliver the salad to life.
  • Greekish/Mediterraneanish Dressing. With olive oil, crimson wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper, the dressing is harking back to what you may discover on a Greek or Mediterranean salad. It’s mild, vivid, and simply flavorful sufficient to perk up the veggies.
Couscous and roasted vegetable salad in a bowl

Ideas For The Greatest Roasted Greens

  • A excessive temperature of 400 levels F is finest for roasting most greens and will work properly with any you care so as to add to this salad.
  • Don’t crowd the pan. I’ve prompt splitting between two sheet pans right here to be sure that air can flow into across the greens. If the pan is crowded, it could make your roasted greens soggy. Roast greens uncovered to make sure they brown.
  • Flip the greens. Use a big spatula (a skinny, versatile fish spatula is my favourite) to flip and switch the greens twice throughout roasting. This can assist the greens brown evenly.
  • Rotate the pan. Ovens are sometimes hotter within the again than they’re within the entrance. In case you discover the greens behind the pan browning extra rapidly, rotate the pan 180 levels F. It’s additionally a good suggestion to change the pans’ positions on the higher and decrease rack.

Bonus!

For much more roasted veggie ideas, try The Properly Plated Cookbook, which has an Final Roasted Vegetable Information with seasoning options, methods to make use of roasted veggies, and extra!

The Instructions

Cauliflower and sweet potato on a baking sheet
  1. Place the cauliflower and candy potato on one baking sheet and season with salt, pepper, and olive oil.
Zucchini and red onion on a baking sheet
  1. Do the identical with the zucchini and crimson onion, on a separate baking sheet. Roast the veggies.
Dressing in a measuring cup
  1. Whisk the dressing substances collectively.
Dressing being poured over vegetables
  1. Toss the greens and chickpeas with the dressing.
Roasted vegetables in a bowl
  1. Stir within the feta and parsley. DIG IN!

Dietary Be aware

Want this roasted vegetable salad vegan? Merely omit the cheese. Season with extra salt and pepper to style.

Healthy roasted vegetable salad in a bowl

The right way to Serve Roast Vegetable Salad

  • As a Salad. Serve the roasted veggies over a mattress of greens for a wholesome and flavorful salad that makes the perfect lunch or dinner.
  • With Grains. The roasted greens are scrumptious served alongside a grain like quinoa, couscous, or rice. This Moroccan Couscous is a favourite.
  • As a Pita Sandwich. Take a observe from my Chickpea Salad Sandwich and serve the roasted veggies inside a pita for a tasty sandwich.
  • As a Facet Dish. Want a straightforward facet for Rooster Kababs or Grilled Salmon in Foil? This roasted vegetable salad is the proper factor!
Roasted vegetable salad with quinoa

Storage Ideas

  • To Retailer. Refrigerate roasted greens in an hermetic storage container for as much as 5 days. 
  • To Freeze. Whereas I don’t suggest freezing this salad because the greens will develop into mushy, you definitely can attempt it. Freeze roasted greens in an hermetic freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating. Perk up with recent dressing.

Meal Prep Tip

Chop all of the greens as much as 1 day upfront. Retailer them individually within the fridge. You may also whisk the dressing substances collectively as much as 1 day upfront and retailer the combination within the fridge.

What to Serve with Roasted Vegetable Salad

Really helpful Instruments to Make this Recipe

The Greatest Baking Sheets

Excessive-quality baking sheets rank amongst my most-used kitchen instruments. This set is ideal!

Roasted vegtable salad in a bowl with quinoa and pita

Did you make this recipe?

Let me know what you thought!

Go away a ranking under within the feedback and let me know the way you favored the recipe.

This summer season, roasted vegetable with feta will likely be my go-to for picnics and potlucks, a positive vacation spot for my farmers market haul, and a lunch I’ll sit up for all morning.

In case you attempt it, I’d love to listen to what you suppose within the feedback under!

FOR THE SALAD:

  • 1 medium candy potato
  • 1 small head cauliflower or broccoli minimize into florets
  • 3 tablespoons additional virgin olive oil divided
  • 1 medium zucchini
  • 1 small crimson onion
  • 1 (15-ounce) can chickpeas rinsed and drained
  • 2/3 cup crumbled feta cheese
  • 1/4 cup chopped recent parsley
  • Heat pita couscous, or quinoa (non-obligatory for serving)

FOR THE DRESSING:

  • 2 tablespoons additional virgin olive oil
  • 2 tablespoons crimson wine vinegar
  • 1 1/2 teaspoons minced garlic about 3 cloves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

  • Place racks in higher and decrease thirds of the oven and preheat oven to 400 levels F.

  • Scrub the candy potato and minimize into 1/2-inch cubes and the cauliflower into florets. Place them on the primary sheet pan and drizzle with 1 ½ tablespoons oil.

  • Reduce the zucchini into 1/2-inch cubes and the crimson onion into 1/2-inch slices. Place on the second sheet pan and drizzle with 1 ½ tablespoons oil.

  • Sprinkle every sheet pan with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat, then unfold the greens into a fair layer. Place in oven and roast for 10 minutes. Take away the pans from the oven, then with a spatula toss the greens to advertise even cooking. Unfold again into a fair layer, rotate the pans’ positions, then proceed baking till the greens are crisp-tender about 10 to fifteen extra minutes.

  • Whereas the greens roast, put together the dressing: in a small bowl or massive liquid measuring cup, whisk collectively the dressing substances: olive oil, vinegar, garlic, oregano, mustard, salt, and pepper.

  • As soon as the greens have completed roasting, scrape them into a big serving bowl. Add the chickpeas. Whereas the greens are nonetheless heat, pour the dressing excessive and toss gently to coat.

  • Gently stir within the feta and parsley. Take pleasure in with pita, couscous, or quinoa as desired.

  • TO STORE. Refrigerate roasted greens in an hermetic storage container for as much as 5 days.

Serving: 1(of 4)Energy: 466kcalCarbohydrates: 50gProtein: 16gFats: 26gSaturated Fats: 7gLdl cholesterol: 22mgPotassium: 920mgFiber: 13gSugar: 12gVitamin A: 8575IUVitamin C: 51mgCalcium: 239mgIron: 5mg

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