Easy Roasted Vegetable Salad
Filled with roasted vegetables, baby spinach and topped with crumbled feta cheese and a delicious balsamic vinaigrette dressing, this roasted vegetable salad is a colourful and flavourful fall or winter salad that works equally well as a vegetarian main course or a hearty side dish.
Why I love this autumn salad recipe
Sweaters, boots and fresh vegetables – fall is the perfect time to make a hearty vegetable salad. I love this salad because of the nutrition punch it packs. Sweet potatoes, brussel sprouts, red pepper, red onion and baby spinach – there’s so much freshness and flavours to enjoy!
This salad is so flexible too. You can easily swap or mix and match any fall or winter vegetables that you enjoy; parsnips, butternut squash, celery root, radishes, rutabagas, and/or turnips would all work very well.
I cannot begin to say how much roasting these vegetables brings out terrific flavor. The main reason is the sugar that’s in them caramelizes and they get slightly crispy too.
RELATED: Roasted Butternut Squash Salad
What you’ll need to make this Roasted Vegetable Salad
Featuring four fresh fall vegetables, pantry staples and feta cheese and baby spinach – this fall salad won’t break the bank.
For the salad you’ll need:
- Sweet potatoes
- Brussel sprouts
- Red onion
- Red bell pepper
- Olive oil
- Dried oregano
- Salt and black pepper
- Baby spinach
- Crumbled feta cheese
For the balsamic dressing you’ll need:
- Olive oil
- Balsamic vinegar
- Honey
- Salt and black pepper
Be sure to check out the full ingredient list and printable recipe in the recipe card below.
How to make a salad with roasted vegetables
This roasted vegetable salad is pretty easy to make. Coat your chopped veggies in olive oil & seasoning and bake, then mix with with baby spinach, top with dressing and top with feta cheese for a delicious autumn salad!
Step 1: Preheat the oven to 425 degrees. Prepare a large, rimmed baking sheet with parchment paper.
Step 2: In a large bowl, toss together the vegetables. Drizzle with olive oil and toss again. Season with the oregano, salt, and black pepper, stirring to evenly distribute the seasonings.
Step 3: Transfer the vegetables to the prepared baking sheet.
Step 5: Bake for 30 to 45 minutes, flipping halfway, until at desired tenderness. As ovens vary, keep checking your vegetables to make sure that you don’t burn them
Step 6: Place the spinach in a large bowl. When the roasted vegetables are ready, add them to the spinach.
Step 7: In a small bowl, whisk together the ingredients for the dressing.
Step 8: Just prior to serving, pour the dressing over the salad and toss to coat. Sprinkle feta cheese over the salad and serve.
Make this Roasted Vegetable Salad, then check out my Thanksgiving Salad with Butternut Squash and Lentils, Apple and Wild Rice Salad, and Roasted Butternut Squash Salad and more of my fall salad recipes.
TIPS AND FREQUENTLY ASKED QUESTIONS
Read on for tips and substitution ideas on how to make this recipe, and how to avoid making it a disaster.
Tips for Roasting Vegetables to Perfection
The first and most important thing to remember is to always roast at high temperature. My go-to is 425 or 450 degrees F, depending on which vegetable I am roasting.
The second rule I never break when roasting vegetables is giving them space to roast. I try to keep the veggies about 1 inch apart on the sheet pan. If needed, I use two or more sheet pans.
The third rue is to flip or turn the veggies about 3/4 of the way through roasting to help get that beautiful golden brown color.
Should I roast the vegetables on the grill or in the oven?
While I did this in the oven because it was a chilly (yes, even in early October) this is also well suited to outdoor grilling. If you do choose to grill your vegetables You will need one of those BBQ trays without holes in it for this due to the small pieces of vegetables. One of those large grill pans will do nicely.
As I said before, I did this in my (new) convection oven, that’s the way to go with this because the vegetables will roast nicely and crisp up.
(Did I mention that we got our kitchen renovated?!? Let me know if your want to see pics!)
How to store this easy fall salad
If you aren’t going to eat the entire salad at nce, I would recommend not mixing all of the veggies with all of the spinach and dressing. Store the roasted veggies, dressing and spinach, separate from each other, then mix when you’re ready to eat.
Other fall salad recipes to try
- Roasted Butternut Squash Salad – Drizzled with the most incredible apple cider vinaigrette dressing, and topped with toasted walnuts and cranberries, your friends and family will love this vegetarian fall salad.
- Apple and Wild Rice Salad – Apples, pecans, wild rice, celery, onion and peas are combined and covered with a delicious dressing for a tasty autumn salad your whole family will love.
- Thanksgiving Salad with Butternut Squash and Lentils – If ever a Thanksgiving salad could be cozy and comforting it would be this butternut squash and lentil spinach salad with roasted butternut squash, red onion, lentils, raisins and toasted pecans.
Roasted Vegetable Salad Recipe
This roasted vegetable salad is a colourful and flavourful fall or winter salad that works equally well as a vegetarian main course or a hearty side dish.
Ingredients
For the vegetable salad
- 1 pound sweet potatoes, peeled and cubed
- 1 pound Brussel sprouts, trimmed and quartered
- 1 red onion, sliced into wedges
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 2 to 3 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 1 (5 ounce) package baby spinach
- 2 tablespoons crumbled feta cheese
For the dressing
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 400 degrees. Prepare a large, rimmed baking sheet with parchment paper.
- In a large bowl, toss together the vegetables. Drizzle with olive oil and toss again. Season with the oregano, salt, and black pepper, stirring to evenly distribute the seasonings. Transfer the vegetables to the prepared baking sheet.
- Bake for 30 to 45 minutes, flipping halfway, until at desired tenderness.
- Place the spinach in a large bowl. When the roasted vegetables are ready, add them to the spinach.
- In a small bowl, whisk together the ingredients for the dressing.
- Just prior to serving, pour the dressing over the salad and toss to coat. Sprinkle feta cheese over the salad and serve.
If you loved this salad be sure to check out my Roasted Butternut Squash Salad.
Notes
For tips, substitutions, storage and serving info be sure to check out the full Roasted Vegetable Salad post.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 371Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 4mgSodium: 408mgCarbohydrates: 40gFiber: 8gSugar: 15gProtein: 7g
The provided nutrition information is an estimate and it does not take brands into account. I use an automatic API to calculate this information.
