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This quick & easy roast veggie salad is perfect for lunches or as a healthy side dish for dinner. Use whatever vegetables you have on hand and don't forget the delicious honey balsamic dressing!
It's been a long month of sweet things over here (but no complaints right?!) so I thought I would mix it up today with a savoury recipe that is perfect for all year round but would certainly not be out of place on the Christmas Day spread! This easy roast veggie salad is a winner and it can be served either hot or cold meaning you can make it in advance!
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We've talked about this before, but I have a few criteria that I think need to be met when it comes to a salad. They need to have some sort of cheese, nuts or seeds and an awesome dressing. All of these key things take any salad from boring to brilliant. And make them way more filling. No one likes eating a salad for lunch and then having to eat again 5 minutes later...well...maybe we do!
This roast veggie salad is a pretty hearty salad anyway, given that it's mostly made up of root vegetables. Use whatever you have on hand or whatever needs to be used up. I used potatoes, sweet potatoes, zucchini, carrot and red pepper. Delicious! When assembling the salad I like to throw through a couple of handfuls of baby spinach leaves too - extra greens never go astray. And of course, plenty of crumbled feta cheese.
For the seeds I used a combo of sunflower and pumpkin seeds. Toasting the seeds is optional but highly recommended - it gives them a delicious nutty flavour. I just tossed them around in a hot pan (my mini cast iron pan) for a few minutes.
The dressing is very simple - it's on the sweeter side thanks to the honey, but I think it goes really well with the roast vegetables. As always, add all ingredients to a little jar, shake up and pour over.
If you are taking the salad to a BBQ or making in advance, wait and pour the dressing over about 30 minutes before serving. This will ensure the spinach doesn't get soggy.
More great salad ideas
- Greek Pasta Salad
- Tabbouleh Salad
- Mediterranean Orzo Salad
- Super Green Summer Salad with Quinoa
Made this recipe? Tag me on Instagram @thekiwicountrygirl and hashtag it #thekiwicountrygirl.
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Here are some items I used to make this recipe:
New Zealand
Silicone baking mat |Pyrex Mixing Bowls| Lodge Cast Iron Frying Pan
Roast Veggie Salad
This quick & easy roast veggie salad is perfect for lunches or as a healthy side dish for dinner. Use whatever vegetables you have on hand and don't forget the delicious honey balsamic dressing!
5 from 19 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 6 people
Ingredients
- 6-8 cups chopped vegetables (I used sweet potato, potato, carrot, peppers and zucchini)
- 3 Tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt & pepper
Dressing
- 2 Tablespoons honey
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon olive oil
- 1 clove garlic (crushed)
- Juice of ½ an orange
Salad ingredients
- 1 cup baby spinach leaves
- ½ cup crumbled feta
Instructions
Preheat the oven to 200°C/390°F. Add the chopped vegetables to a large mixing bowl and add the olive oil, oregano, garlic powder and season generously with salt and pepper. Toss to coat and spread in a single layer on a baking tray lined with a silicone liner or baking paper. Bake for 30 minutes or until the vegetables are cooked.
Dressing
Add all dressing ingredients to a jar and shake well to combine.
Assembling the salad
Add the roasted vegetables, spinach leaves and feta to a large serving bowl. If serving immediately, pour over the dressing (you may not need all of it) and toss to combine.
If you are going to serve the salad in a day or 2, leave the dressing off and keep it in the fridge along with the salad and pour over about 30 minutes before serving.
Salad will keep in the fridge for several days.
Nutrition
Calories: 176kcal | Carbohydrates: 14g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 178mg | Potassium: 346mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1100IU | Vitamin C: 83mg | Calcium: 123mg | Iron: 1mg
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If you tried and loved this recipe, please leave a comment and a rating below!
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Reader Interactions
Comments
Lynda says
Mmmm absolutely delicious.
Will definitely make this again.Reply
- Pamela saysSee AlsoCrockpot Beef Barley Soup
I'm going to do this!
I love roast veggie salad, but this sounds great with that dressing!
Do you serve hot or cold?Reply
- Laura says
I usually serve it cold but either is great!
Reply
- Ange Hampton says
Looking forward to making this! We need to take a dish on Tuesday so seen as all your other recipes are no fails, thought this would be perfect!
Just wondering how much pumpkin seeds and sunflower seeds do you add in?
Thanks,
AngeReply
- Laura says
I usually add a couple of tablespoons of each!
Reply
- Heather says
So easy! Very tasty and much enjoyed by the crowd here for neighbours bbq night 😊... Managed to snaffle a small plate to hide in fridge and had for lunch next day on toast! Heaven 😍
- Cathy says
The nutritional info is for the whole salad or serving. Going to try it today. Nice to find a kiwi version, looking forward to it
Reply
- Laura says
Hi Cathy, the nutritional information is calculated per serving
Reply
- Barbara Michelle Jaskowski says
Loved this recipe!Reply
- Liz Hamblyn says
My husband loved the dressing for this salad and asked for it again. From him that is very high praise as he is a bit of a foodie himself. I am making it again tonight. Only made it for the first time on Thursday. Thanks for the great receipe.Reply
- Barbara says
Just one word describes this
YUM
We enjoyed every moment. Thank youReply
- Julie Reid says
love it lovely with hot or cold meats easy as.Reply
- Suzanne says
Really yummy! Love the sweetness of the orange juice with the garlic.Reply
- Diane says
This is my go to salad winter and summer. Easy to make love the dressind.Reply
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