Roasted Vegetable Salad
This Roasted Vegetable Salad is easy to make and incredibly versatile. It's also loaded with flavour!
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Servings (click & slide): 5
Calories per serving: 311kcal
Cost per serving: £1 / $1
Equipment
- 1-2 Large Baking Trays
- Spatula/Turner
- Serving Dish & Salad Tossers
- Small Jar or Bowl with Whisk (for dressing)
- Sharp Knife & Chopping Board
Ingredients
Vegetable Salad
- 1 large head of Romaine Lettuce, root trimmed then chopped
- 2 medium Peppers, cored & diced into large chunks
- 2 small Red Onions, peeled & quartered
- 1 medium Eggplant/Aubergine, quartered lengthways & diced into chunks slightly smaller than the peppers
- 1 medium Zucchini/Courgette quartered lengthways then diced into chunks same size as eggplant
- 1 medium Sweet Potato, peeled & diced into chunks smaller than zucchini/eggplant (can sub butternut squash)
- 1/3 cup / 50g crumbled Feta, or more to preference
- 2-3 tbsp Pine Nuts, or to preference
- 1.5 tbsp Olive Oil
- 1/2 tsp EACH: Oregano, Garlic Powder, Salt
- 1/4 tsp Black Pepper
Dressing
- 1/4 cup / 60ml Extra Virgin Olive Oil
- 2 tbsp Balsamic Vinegar
- 1 tbsp Honey
- 1 tsp Dijon Mustard
- 1/2 tsp Garlic Powder
- Salt & Pepper, to taste
Instructions
- Dressing: Add extra virgin olive oil, balsamic vinegar, honey, dijon mustard, garlic powder, salt and pepper to a jar, tightly screw on the lid then shake until it's blended. You can also do this in a small bowl with with a whisk. Place to one side.
- Veg: Place zucchini/courgette, eggplant/aubergine, peppers, sweet potato and onions on a large baking tray. Use two trays if there's not enough room otherwise all the veg will steam and go soggy. Add olive oil, oregano, garlic powder and s&p and mix with your hands until evenly combined.
- Roast: Place in the oven at 220C/425F for 25-35mins, or until lightly charred and fork tender, flipping the veg once during. Take the tray out and sprinkle over pine nuts and feta. Place back in for few mins until the pine nuts starts to brown and the feta goes soft and gooey. Leave veg to steam and slightly cool for 5-10mins.
- Salad: Place lettuce in a large serving dish then spoon over the veg. Drizzle over dressing then toss everything until evenly combined. Serve right away and enjoy!
Quick Demo
Notes
a) Can I use other vegetables? - Absolutely! In total I recommend using 2lb/1kg veg. Also just make sure you dice root veg smaller than soft veg, just so it all cooks at an even rate. Broccoli, carrots, cauliflower, sprouts, asparagus and beets all roast really well and work well in a salad!
b) Do I serve this hot or cold? - I usually let the veg cool slightly then toss it through the salad. This way the salad is warm, but not too hot that the veg cooks the lettuce and turns everything soggy. You can let the veg completely cool and then toss through the lettuce and serve as a cold salad.
c) Can I make this ahead of time? - Sure! Just let the veg completely cool then toss through the lettuce WITHOUT the dressing. Tightly cover in the fridge, then toss through the dressing just before serving.
d) Calories - whole salad divided by 5:
Your Private Notes:
Nutrition:
Nutrition Facts
Roasted Vegetable Salad
Amount Per Serving
Calories 311
Calories from Fat 187
% Daily Value*
Fat 20.81g32%
Saturated Fat 3.898g24%
Trans Fat 0.007g
Polyunsaturated Fat 3.447g
Monounsaturated Fat 12.157g
Cholesterol 9mg3%
Sodium 131mg6%
Potassium 923mg26%
Carbohydrates 28.58g10%
Fiber 8.9g37%
Sugar 16.24g18%
Protein 6.42g13%
Vitamin A 17299IU346%
Vitamin C 81.2mg98%
Calcium 130mg13%
Iron 2.62mg15%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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