0 from 0 votes
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 medium sweet potato
- 1 small head cauliflower or broccoli cut into florets
- 3 tablespoons extra virgin olive oil divided
- 1 medium zucchini
- 1 small red onion
- 1 (15-ounce) can chickpeas rinsed and drained
- ⅔ cup crumbled Feta cheese
- ¼ cup chopped fresh parsley
- warm pita couscous, or quinoa (optional for serving)
FOR THE DRESSING:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 ½ teaspoons minced garlic about 3 cloves
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Place racks in upper and lower thirds of the oven and preheat oven to 400 degrees F.
- 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.
- 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.
- 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.
- 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.
- 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.
- Gently stir in the feta and parsley. Enjoy with pita, couscous, or quinoa as desired.
Cup of Yum
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
(26%)
Fiber
13g
(52%)
Sugar
12g
(24%)
Vitamin A
8575IU
(172%)
Vitamin C
51mg
(57%)
Calcium
239mg
(24%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
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.