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Roasted Vegetable Salad
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Roasted Vegetable Salad

This healthy roasted vegetable salad is packed with seasonal vegetables, chickpeas, and feta, while tossed in a light homemade vinaigrette!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Calories: 466 kcal
Course: Main Course
Cuisine: Mediterranean, American

Ingredients

FOR THE SALAD:
  • 1 sweet potato medium
  • 1 cauliflower cut into florets, small head or broccoli
  • 3 tablespoons extra virgin olive oil divided
  • 1 zucchini medium
  • 1 red onion small
  • 1 chickpeas rinsed and drained, canned
  • ⅔ cup feta cheese crumbled
  • ¼ cup parsley chopped, fresh
  • pita bread couscous, or quinoa (optional for serving, warm
FOR THE DRESSING:
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 ½ teaspoons garlic about 3 cloves, minced
  • 1 teaspoon oregano dried
  • ½ teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper ground

Instructions

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  1. Place racks in upper and lower thirds of the oven and preheat oven to 400 degrees F.
  2. Scrub the sweet potato and cut into 1/2-inch cubes and the cauliflower into florets. Place them on the first sheet pan and drizzle with 1 1/2 tablespoons oil.
  3. Cut the zucchini into 1/2-inch cubes and the red onion into 1/2-inch slices. Place on the second sheet pan and drizzle with 1 1/2 tablespoons oil.
  4. Sprinkle each sheet pan with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat, then spread the vegetables into an even layer. Place in oven and roast for 10 minutes. Remove the pans from the oven, then with a spatula toss the vegetables to promote even cooking. Spread back into an even layer, rotate the pans' positions, then continue baking until the vegetables are crisp-tender about 10 to 15 additional minutes.
  5. While the vegetables roast, prepare the dressing: in a small bowl or large liquid measuring cup, whisk together the dressing ingredients: olive oil, vinegar, garlic, oregano, mustard, salt, and pepper.
  6. Once the vegetables have finished roasting, scrape them into a large serving bowl. Add the chickpeas. While the vegetables are still warm, pour the dressing over the top and toss gently to coat.
  7. Gently stir in the feta and parsley. Enjoy with pita, couscous, or quinoa as desired.

Notes

  • TO STORE. Refrigerate roasted vegetables in an airtight storage container for up to 5 days.

Nutrition Information

Serving 1(of 4) Calories 466kcal (23%) Carbohydrates 50g (17%) Protein 16g (32%) Fat 26g (40%) Saturated Fat 7g (35%) Cholesterol 22mg (7%) Potassium 920mg (20%) Fiber 13g (52%) Sugar 12g (24%) Vitamin A 8575IU (172%) Vitamin C 51mg (57%) Calcium 239mg (24%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 466

% Daily Value*

Serving 1(of 4)
Calories 466kcal 23%
Carbohydrates 50g 17%
Protein 16g 32%
Fat 26g 40%
Saturated Fat 7g 35%
Cholesterol 22mg 7%
Potassium 920mg 20%
Fiber 13g 52%
Sugar 12g 24%
Vitamin A 8575IU 172%
Vitamin C 51mg 57%
Calcium 239mg 24%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.