Roasted Vegetable Salad

This Roasted Vegetable Salad is one for the recipe book! It is loaded with good for you vegetables and packed with flavor. A great healthy salad option for easy lunches or quick dinners. 

roasted vegetable salad in white salad bowl on dishcloth

 

Roasted Vegetable Salad Recipe

When you feel ready for a reset, reach for this salad.

I’ve mentioned before how Michael and I made the transition to a plant based diet and it is salads like this one that made it such an easy process. Quick, nutrient packed, and so stinking flavorful. Lately, we’ve been reading Dr. Michael Greger’s book How Not To Die (highly recommend btw) and let’s just say that he would be proud of this recipe! 

I love how you can get a great variety of vegetables in one meal. I mean look at these ingredients: Kale, sweet potato, cauliflower, Brussels sprouts, carrots, radishes, red onion, tomatoes, lemon, avocado, jalapeño, and cilantro. All of those amazing for you foods are incorporated in this recipe! 

Ready to dive in?! 

 

 

oven roasted vegetables

 

Roasted Vegetable Salad Ingredients:

To make this salad, you will need the following ingredients. See the full recipe card below for detailed amounts and instructions.

  • Roasted vegetables – As pictured I used sweet potato, cauliflower, Brussels sprouts, carrots, radishes, red onion, and grape tomatoes. Highly recommend reading through the Oven Roasted Vegetable guide if you are a roasting newbie.
  • Kale – We prefer Lacinato kale (I like the texture better), but choose your favorite leafy greens.
  • Olive oil & lemon juice
  • Sea salt & black pepper 
  • One batch of this Creamy Salad Dressing with Lemon & Feta – So so good!

 

fresh cut vegetables on white marble counter

 

How to Make This Roasted Vegetable Salad:

To make these oven roasted vegetables, simply:

  1. Roast your vegetables – Wash and cut you vegetables to the size you want them. I find it best to cut them all bite size. To make sure your vegetables get evenly coated, place them into a large bowl and add olive oil, lemon juice, salt, pepper, and herbs. Toss vegetables until all look coated. Place coated vegetables onto a baking sheet (I like to line mine with parchment paper) and spread them out as evenly as possible. If they are too crowded you may want to split them onto two baking sheets for the best roast. Bake at 425° for about 25 minutes tossing at the halfway point and adding the tomatoes with 5 minutes left. Check to make sure your vegetables are fork tender and have a nice browning on them. If they aren’t, continue baking for 5 for minutes. 
  2. Massage the kale – Remove the leaves from the kale stems and chop leaves as desired for your salad. In a medium bowl, add chopped kale, olive oil, lemon juice, salt and pepper. Begin massaging the kale with your fingers, working the oil and lemon juice into the leaves for about 30 seconds. The kale will start to soften as you go. 
  3. Make the dressing – Place feta cheese, jalapeño, avocado, olive oil, water, lemon juice, cilantro, salt, and pepper into blender or food processor and pulse until completely smooth in texture. Add more water to thin the dressing to your liking. 
  4. Assemble – Place massaged kale in the bottom of a large salad bowl, followed by roasted vegetables, the creamy feta dressing, and crumbled feta cheese. Top with an extra squeeze of lemon and enjoy! 

See the full recipe card below for detailed amounts and instructions.

 

roasted vegetable salad in white salad bowl on dishcloth

 

 

How To Get The Best Oven Roasted Vegetables

The great thing about this salad is that you can switch up the vegetables to what you have on hand. If you are new to roasting vegetables, I highly recommend this Oven Roasted Vegetables post. It even includes a printable PDF of roasting times for different vegetables!

  • Give your veggies space – When placing veggies on the baking sheet you don’t want them to be too crowded. They need their space to get that perfect browning. Arranging them in a single layer is key! 
  • Turn your oven up – You’ll want your oven on about 425° to get a good roast. 
  • Bake until crisp – As you’ll see in the printable Vegetable Roasting Guide below, different vegetables require different roasting times. A good rule of thumb is to watch the edges of each vegetable. When they get a nice browning on them they are good to go! 
  • Taste test your seasoning – Before serving do a taste test to see if they need a little extra seasoning love. I usually add a touch more salt, pepper, and lemon juice to mine post bake. 

 

creamy salad dressing on veggies in white bowl

 

More vegetable filled recipes you’ll love!

 

creamy salad dressing with roasted vegetable salad

 

roasted vegetable salad in white salad bowl on dishcloth

Roasted Vegetable Salad

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This Roasted Vegetable Salad is one for the recipe book! It is loaded with good for you vegetables and packed with flavor. A great healthy salad option for easy lunches or quick dinners. 

Ingredients

  • ROASTED VEGETABLES:
  • 1 medium sweet potato, peeled and diced
  • 2 medium carrots, peeled and sliced
  • 1 medium cauliflower crown, cut into small florets
  • 1/2 medium red onion, peeled and diced
  • 3 radishes, quartered
  • 1 cup Brussels sprouts, halved
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • Sea salt and freshly ground black pepper, to taste
  • Fresh herbs, optional
  • 1 cup grape tomatoes
  • KALE:
  • 4 cups chopped kale
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Dash sea salt & black pepper
  • DRESSING:
  • 4 ounces feta cheese
  • 1 jalapeño, remove stem and seeds
  • 1 avocado
  • 1/4 cup olive oil
  • 1/2 cup water
  • Juice of 1 1/2 lemons
  • 1 teaspoon cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

    1. Roast your vegetables - Wash and cut you vegetables to the size you want them. I find it best to cut them all bite size. To make sure your vegetables get evenly coated, place them into a large bowl and add olive oil, lemon juice, salt, pepper, and herbs. Toss vegetables until all look coated. Place coated vegetables onto a baking sheet (I like to line mine with parchment paper) and spread them out as evenly as possible. If they are too crowded you may want to split them onto two baking sheets for the best roast. Bake at 425° for about 25 minutes tossing at the halfway point and adding the tomatoes with 5 minutes left. Check to make sure your vegetables are fork tender and have a nice browning on them. If they aren't, continue baking for 5 for minutes. 
    2. Massage the kale - Remove the leaves from the kale stems and chop leaves as desired for your salad. In a medium bowl, add chopped kale, olive oil, lemon juice, salt and pepper. Begin massaging the kale with your fingers, working the oil and lemon juice into the leaves for about 30 seconds. The kale will start to soften as you go. 
    3. Make the dressing - Place feta cheese, jalapeño, avocado, olive oil, water, lemon juice, cilantro, salt, and pepper into blender or food processor and pulse until completely smooth in texture. Add more water to thin the dressing to your liking. 
    4. Assemble - Place massaged kale in the bottom of a large salad bowl, followed by roasted vegetables, the creamy feta dressing, and crumbled feta cheese. Top with an extra squeeze of lemon and enjoy! 

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Did you make this recipe?

I can’t wait to hear what you think of this Roasted Vegetable Salad! When you make it, be sure to leave an amazing review in the comments below or tag #goingforgrace on social!

 

 

Welcome!

I'm Lauren, creator here at GFG. My husband Michael and I live in Tennessee. I'm into classic style, British baking shows, and pretty finds. My motto is dress like Kate, work like Reese, and entertain like Martha!

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