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Warm Roast Veggie Salad with Cheese
4.9 from 414 votes

Warm Roast Veggie Salad with Cheese

Warm Roast Veggie Salad with Cheese combines roasted butternut squash, potatoes, parsnips, zucchini, yellow squash, red bell pepper, onion, shallots, garlic, and rosemary. The vegetables are oven-roasted to develop a caramelized, tender texture and tossed with rocket leaves and crumbled feta or ricotta cheese. A drizzle of extra virgin olive oil and aged balsamic vinegar finishes the salad, offering a harmonious mix of sweet, savory, and herbaceous flavors.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 6 servings
Course: Salad
Cuisine: International

Ingredients

  • 1 kilogram butternut squash
  • 3 potato pontiac, medium size
  • 2 parsnip
  • 2 zucchini medium
  • 6 yellow squash baby
  • 2 red bell pepper capsicum
  • 1 onion
  • 6 French shallots
  • 8 cloves garlic
  • 6 prigs rosemary
  • 300 grams rocket leaves
  • 150 grams feta cheese (or marinated Persian fetta or ricotta)
  • extra virgin olive oil
  • balsamic vinegar (aged balsamic preferred)
  • sea salt flakes
  • black pepper freshly cracked

Instructions

    Cup of Yum
  1. Preheat your oven to 200 C (390 F).
  2. Cut the butternut squash in half and remove the seeds and soft flesh (the skin can be left on or off the squash).
  3. Cut the pumpkin, parsnip, potato, and onion into 2 cm (1 inch) cubes.
  4. Peel the garlic cloves and leave whole.
  5. Peel the shallots and cut in half top to bottom.
  6. Cut the zucchini, squash, peppers (no seeds) into a similar size as the pumpkin etc.
  7. Strip the sprigs of rosemary and finely chop the leaves.
  8. Cover the base of a large baking tray or two smaller trays with olive oil and place in the oven for 3-5 minutes, (for that home baked country taste you can use dripping or shortening).
  9. Add the pumpkin, potatoes, parsnip, onion, shallots, garlic, and rosemary to the oil, gently toss with a steel spatula, and return to the oven for approx 15 minutes.
  10. After 15 minutes, add the remaining vegetables, season with salt and pepper, and toss once again to ensure everything is coated in oil. Return to the oven for a further 20 minutes.
  11. Remove the tray from the oven and allow to sit for a few minutes.
  12. Toss most of the warm vegetables with the rocket lettuce, some seasoning, a little oil from the pan, and a touch of balsamic vinegar (not too much vinegar though as it will kill that freshly roasted flavor).
  13. Divide the salad evenly among 4 plates and top with the remaining roast vegetables and some crumbled fetta cheese.
  14. Sit your guests down and eat ASAP as this is a dish best served fresh. The left-over vegetables are great in a cold salad or pasta or puréed in a soup.

Notes