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    Home » In the kitchen » Easy Roast Veggie Salad

    Easy Roast Veggie Salad

    Published: Dec 20, 2018 · Modified: Apr 8, 2019 by Laura · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Roast Vegetable Salad on wooden table with serving spoon and dressing

    This quick & easy roast veggie salad is perfect for lunches or as a healthy side dish for dinner. Use whatever vegetables you have on hand and don't forget the delicious honey balsamic dressing!

    Roast Vegetable Salad on wooden table with serving spoon and dressing

    It's been a long month of sweet things over here (but no complaints right?!) so I thought I would mix it up today with a savoury recipe that is perfect for all year round but would certainly not be out of place on the Christmas Day spread! This easy roast veggie salad is a winner and it can be served either hot or cold meaning you can make it in advance!

    Click here to pin this post to your salad recipes board on Pinterest to save it for later

    Tray of roasted vegetables

    We've talked about this before, but I have a few criteria that I think need to be met when it comes to a salad. They need to have some sort of cheese, nuts or seeds and an awesome dressing. All of these key things take any salad from boring to brilliant. And make them way more filling. No one likes eating a salad for lunch and then having to eat again 5 minutes later...well...maybe we do!

    This roast veggie salad is a pretty hearty salad anyway, given that it's mostly made up of root vegetables. Use whatever you have on hand or whatever needs to be used up. I used potatoes, sweet potatoes, zucchini, carrot and red pepper. Delicious! When assembling the salad I like to throw through a couple of handfuls of baby spinach leaves too - extra greens never go astray. And of course, plenty of crumbled feta cheese.

    For the seeds I used a combo of sunflower and pumpkin seeds. Toasting the seeds is optional but highly recommended - it gives them a delicious nutty flavour. I just tossed them around in a hot pan (my mini cast iron pan) for a few minutes.

    Frying pan with pumpkin and sunflower seeds being toasted

    The dressing is very simple - it's on the sweeter side thanks to the honey, but I think it goes really well with the roast vegetables. As always, add all ingredients to a little jar, shake up and pour over. 

    If you are taking the salad to a BBQ or making in advance, wait and pour the dressing over about 30 minutes before serving. This will ensure the spinach doesn't get soggy.

    More great salad ideas

    • Greek Pasta Salad
    • Tabbouleh Salad
    • Mediterranean Orzo Salad
    • Super Green Summer Salad with Quinoa
    Roast Vegetable Salad on wooden table with serving spoon and dressing

    Made this recipe? Tag me on Instagram @thekiwicountrygirl and hashtag it #thekiwicountrygirl.

    Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting The Kiwi Country Girl.

    Here are some items I used to make this recipe:

    New Zealand
    Silicone baking mat |Pyrex Mixing Bowls | Lodge Cast Iron Frying Pan

    Amazon

    Silpat Baking Liner| Pyrex Mixing Bowls | Lodge Cast Iron Frying Pan

    Roast Vegetable Salad on wooden table with serving spoon and dressing

    Roast Veggie Salad

    This quick & easy roast veggie salad is perfect for lunches or as a healthy side dish for dinner. Use whatever vegetables you have on hand and don't forget the delicious honey balsamic dressing!
    5 from 13 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6 people
    Author: Laura

    Ingredients

    • 6-8 cups chopped vegetables (I used sweet potato, potato, carrot, peppers and zucchini)
    • 3 Tablespoons olive oil
    • 2 teaspoons dried oregano
    • 1 teaspoon garlic powder
    • Salt & pepper

    Dressing

    • 2 Tablespoons honey
    • 1 Tablespoon balsamic vinegar
    • 1 Tablespoon olive oil
    • 1 clove garlic (crushed)
    • Juice of ½ an orange

    Salad ingredients

    • 1 cup baby spinach leaves
    • ½ cup crumbled feta

    Instructions

    • Preheat the oven to 200°C/390°F. Add the chopped vegetables to a large mixing bowl and add the olive oil, oregano, garlic powder and season generously with salt and pepper. Toss to coat and spread in a single layer on a baking tray lined with a silicone liner or baking paper. Bake for 30 minutes or until the vegetables are cooked.

    Dressing

    • Add all dressing ingredients to a jar and shake well to combine.

    Assembling the salad

    • Add the roasted vegetables, spinach leaves and feta to a large serving bowl. If serving immediately, pour over the dressing (you may not need all of it) and toss to combine.
      If you are going to serve the salad in a day or 2, leave the dressing off and keep it in the fridge along with the salad and pour over about 30 minutes before serving.
      Salad will keep in the fridge for several days.

    Nutrition

    Calories: 176kcal | Carbohydrates: 14g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 178mg | Potassium: 346mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1100IU | Vitamin C: 83mg | Calcium: 123mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Tag @thekiwicountrygirl or tag #thekiwicountrygirl!
    If you tried and loved this recipe, please leave a comment and a rating below!
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    Reader Interactions

    Comments

    1. Ange Hampton says

      August 14, 2022 at 8:04 pm

      Looking forward to making this! We need to take a dish on Tuesday so seen as all your other recipes are no fails, thought this would be perfect!

      Just wondering how much pumpkin seeds and sunflower seeds do you add in?

      Thanks,
      Ange

      Reply
      • Laura says

        September 16, 2022 at 9:36 pm

        I usually add a couple of tablespoons of each!

        Reply
    2. Cathy says

      August 31, 2021 at 9:12 am

      The nutritional info is for the whole salad or serving. Going to try it today. Nice to find a kiwi version, looking forward to it

      Reply
      • Laura says

        June 14, 2022 at 10:02 am

        Hi Cathy, the nutritional information is calculated per serving

        Reply
    3. Barbara Michelle Jaskowski says

      June 05, 2021 at 9:22 am

      5 stars
      Loved this recipe!

      Reply
    4. Liz Hamblyn says

      May 01, 2021 at 4:01 pm

      5 stars
      My husband loved the dressing for this salad and asked for it again. From him that is very high praise as he is a bit of a foodie himself. I am making it again tonight. Only made it for the first time on Thursday. Thanks for the great receipe.

      Reply
    5. Barbara says

      March 30, 2021 at 6:22 pm

      5 stars
      Just one word describes this
      YUM
      We enjoyed every moment. Thank you

      Reply
    6. Julie Reid says

      February 24, 2021 at 11:35 am

      5 stars
      love it lovely with hot or cold meats easy as.

      Reply
    7. Suzanne says

      September 23, 2020 at 9:28 pm

      5 stars
      Really yummy! Love the sweetness of the orange juice with the garlic.

      Reply
    8. Diane says

      August 08, 2020 at 10:33 am

      5 stars
      This is my go to salad winter and summer. Easy to make love the dressind.

      Reply

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    Hi, I'm Laura!

    I live on a farm in rural New Zealand with my husband Josh, our kids Sadie, Macey & Finlay and our black lab Sage. We're all about simple & delicious, family friendly recipes that are made from scratch as well as tasty treats! Read More…

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