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Roasted Vegetable Salad
This easy Roasted Vegetable Salad is a simple but delicious dish you can make for any occasion, from a potluck to a packed lunch. Full of flavor, you can whip this up with simple everyday ingredients.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 servings
Calories: 377 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the Salad:
- 2 sweet potatoes peeled and diced (about 3 cups, 1 pound/450g)
- 2 zucchini chopped (about 2½ cups, 1 pound/450g)
- 1 bell pepper seeded and chopped (about 1½ cups, 7 ounces/200g)
- 1 red onion sliced (about 2½ cups, 10 ounces/285g)
- 3 tablespoons olive oil
- 1 ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup crumbled Feta cheese (72g)
- ¼ cup chopped fresh parsley (8g)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 garlic clove minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
For the Salad:
- Preheat the oven to 425°F. On a large baking sheet, toss the vegetables with oil, salt, and pepper. Spread into an even layer and roast until tender, 30 to 35 minutes.
- Transfer the roasted vegetables to a large mixing bowl and add the feta cheese and parsley.
Cup of Yum
For the Dressing:
- While the vegetables roast, whisk together all of the dressing ingredients. Pour the dressing over the roasted vegetable mixture and toss to coat. Serve warm or chilled.
Notes
- Cut your vegetables into evenly sized pieces so that they cook evenly and prevent some vegetables from being overcooked while others are undercooked.
- Spread your vegetables in a single layer on a baking sheet so they can caramelize. If you crowd the sheet pan, the vegetables will steam. If your baking sheet is too small, use two.
- Sometimes ovens are hotter in the back. If you notice the vegetables on your baking sheet are browning more quickly on one side, rotate your pan.
- For some added crunch, you can add chickpeas to the baking sheet. They crisp up really nicely!
- For a stronger garlic kick, you could grate the garlic clove on a microplane for the dressing instead of mincing it.
Nutrition Information
Calories
377kcal
(19%)
Carbohydrates
32g
(11%)
Protein
7g
(14%)
Fat
26g
(40%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Cholesterol
17mg
(6%)
Sodium
1784mg
(74%)
Potassium
797mg
(23%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
17568IU
(351%)
Vitamin C
66mg
(73%)
Calcium
171mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 377
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 17mg | 6% |
| Sodium | 1784mg | 74% |
| Potassium | 797mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 17568IU | 351% |
| Vitamin C | 66mg | 73% |
| Calcium | 171mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.