This roasted vegetable salad is simple to make, highly versatile, and packed with flavour.
Vegetable salads can sound ordinary, but this one is anything but. Roasting transforms ordinary veg into something rich and satisfying — lightly charred, caramelized, and full of smoky notes. Read on for tips, a dressing that brightens the dish, and a complete recipe to make it at home.
Roasted Vegetable Salad
Roasting is a great way to add depth to vegetables. The high heat produces a light char that gives a smoky, barbecue-like flavour, while drawing out and caramelizing the veg’s natural sugars. Vegetables you might not love raw often become irresistible once roasted.
What vegetables to use?
You can choose vegetables by season or by type — root veg, soft veg, or whatever you have on hand. This recipe is flexible and a good way to use up produce before it goes off. Common choices include:
- Eggplant / Aubergine
- Courgette / Zucchini
- Peppers
- Onion
- Sweet potato
Most vegetables roast well. The main consideration is chopping size: dice root vegetables smaller than softer vegetables so everything cooks evenly.
Roasting tips
Follow these simple tips for the best roasted vegetables:
Give them room
Spread the vegetables in a single layer on the baking tray. Overcrowding causes steaming and soggy veg. If needed, use two trays.
Seasoning
Keep the seasoning straightforward: salt and pepper to taste, and a sprinkle of dried oregano and garlic powder to enhance the natural flavours.
Oven temperature
Roast at a high temperature — around 220°C / 425°F — to encourage light charring and caramelization that mimic a BBQ-style taste and texture.
Near the end of roasting, scatter crumbled feta and pine nuts on the tray and return to the oven briefly. The pine nuts toast and the feta softens, adding lovely texture and creaminess to the salad.
Process shots: add veg, oil and seasoning to tray; mix to combine; roast; add pine nuts and feta and roast again.
Dressing for the salad
After roasting, a bright, balanced dressing ties everything together. The dressing components are:
- Extra virgin olive oil — a flavourful base
- Balsamic vinegar — adds acidity and sweetness; lemon juice or apple cider vinegar can be used instead if preferred
- Honey — balances acidity with sweetness
- Dijon mustard — gives gentle heat and helps emulsify the dressing
- Garlic powder — or a clove of minced fresh garlic
Combine the dressing ingredients in a small jar and shake until emulsified, or whisk in a bowl.
To assemble, place sturdy salad leaves (Romaine works well) in a serving dish, pile on the roasted vegetables, drizzle the dressing, and toss gently. The crisp lettuce provides a pleasant contrast to the soft roasted veg.
Serve warm or cold?
Serve warm or cold depending on preference. Avoid tossing piping hot vegetables with lettuce, as the steam will wilt it. Let the roasted veg rest for 5–10 minutes so the salad stays crisp. Alternatively, cool completely and serve as a chilled salad.
Make ahead?
Yes. Let the roasted vegetables cool completely, then combine with the lettuce but hold off on the dressing. Store covered in the fridge and add dressing just before serving.
Below is a clear recipe with ingredient amounts and step-by-step instructions to make this roasted vegetable salad at home.
How to make a roasted vegetable salad (Full recipe)
Equipment
- 1–2 large baking trays
- Spatula or turner
- Serving dish and salad tossers
- Small jar or bowl with whisk for dressing
- Sharp knife and chopping board
Ingredients
Vegetable salad
- 1 large head Romaine lettuce, root trimmed and chopped
- 2 medium peppers, cored and cut into large chunks
- 2 small red onions, peeled and quartered
- 1 medium eggplant/aubergine, quartered lengthways and diced into slightly smaller chunks than the peppers
- 1 medium zucchini/courgette, quartered then diced to match eggplant size
- 1 medium sweet potato, peeled and diced into smaller chunks (butternut squash can substitute)
- 1/3 cup / 50g crumbled feta (or to taste)
- 2–3 tbsp pine nuts (or to preference)
- 1.5 tbsp olive oil
- 1/2 tsp each: dried oregano, garlic powder, salt
- 1/4 tsp black pepper
Dressing
- 1/4 cup / 60ml extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder (or 1 clove minced)
- Salt and pepper to taste
Instructions
- Make the dressing: Combine extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, salt and pepper in a jar. Screw on the lid and shake until blended, or whisk in a small bowl. Set aside.
- Prepare the veg: On a large baking tray (or two if needed), place zucchini, eggplant, peppers, sweet potato and onions. Drizzle with olive oil, sprinkle oregano, garlic powder, salt and pepper, and mix with your hands until evenly coated.
- Roast: Roast at 220°C / 425°F for 25–35 minutes, or until the vegetables are lightly charred and fork-tender, turning once halfway through. Remove the tray, scatter pine nuts and feta over the vegetables, then return to the oven for a few minutes until the pine nuts brown slightly and the feta softens. Let the vegetables rest for 5–10 minutes.
- Assemble the salad: Place chopped Romaine in a large serving dish, spoon the roasted vegetables on top, drizzle with the dressing, and gently toss to combine. Serve immediately.
Notes
a) Can I use other vegetables? Absolutely. Aim for about 1kg (2 lb) total vegetables. Dice root vegetables smaller than softer ones so everything cooks evenly. Broccoli, carrots, cauliflower, sprouts, asparagus and beets all roast well.
b) Hot or cold? I prefer warm — let the roasted veg sit 5–10 minutes before combining so the lettuce doesn’t wilt. You can also cool the veg completely and serve the salad chilled.
c) Make ahead: Cool the roasted veg completely, toss with lettuce without dressing, cover and refrigerate. Add dressing just before serving.
d) Nutrition: Approx. 311 kcal per serving when the recipe is divided into five portions. Values are estimates.
If you enjoyed this roasted vegetable salad, save the recipe and try variations by switching vegetables or adding toasted seeds. Questions or feedback? Leave a comment below.