5 from 1 vote
Roast Vegetable Salad on wooden table with serving spoon and dressing
Roast Veggie Salad
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

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!

Course: Salad
Cuisine: New Zealand
Keyword: salad, salad dressing, summer
Calories: 1052 kcal
Author: Laura
  • 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
  • 2 Tablespoons honey
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon olive oil
  • 1 clove garlic (crushed)
  • Juice of 1/2 an orange
Salad ingredients
  • 1 cup baby spinach leaves
  • 1/2 cup crumbled feta
  1. 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.

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

Assembling the salad
  1. 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 Facts
Roast Veggie Salad
Amount Per Serving
Calories 1052 Calories from Fat 666
% Daily Value*
Fat 74g114%
Saturated Fat 19g119%
Cholesterol 66mg22%
Sodium 1050mg46%
Potassium 2025mg58%
Carbohydrates 83g28%
Fiber 16g67%
Sugar 49g54%
Protein 28g56%
Vitamin A 6600IU132%
Vitamin C 496.4mg602%
Calcium 720mg72%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.