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Roasted Vegetable and Feta Salad

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A delicious roasted vegetable and feta salad – totally bursting with flavours and colours, a completely delicious, easy salad recipe.

I hold my hands up I’m trying super hard to eat a more healthy diet… maybe even drop a few pounds and when I do this then salad is my go to meal.

BUT… I don’t like boring salads I want one that feels like a total treat to eat, full of colour, bursting with flavour and packed with veggies. 

Why You’ll LOVE This Recipe!

Bursting with flavor! This is one hearty, delicious salad. Super filling, and super tasty. It’s great for a quick lunch for two, or even eaten cold and packed up to eat on the go.

Simple to make – you can prep our roasted vegetable and feta salad in just 10 minutes, and it cooks in 20! So you’ll be tucking in at the table in next to no-time!

Roasted Vegetable And Feta Salad Recipe

Serves – 2 (easily doubled)

Prep Time – 10 minutes

Cook Time – 20 minutes

Total Time – around 30 minutes

Our Most Popular AlternativeSweet Potato And Feta Salad

Roasted Vegetable And Feta Salad Ingredients

Everything you’ll need to make this delicious fall salad recipe

For the roasted vegetables

  • 2 small sweet potatoes – peeled and cut into bitesized cubes
  • 1 courgette (zucchini)– thickly sliced
  • 1 red onion – cut into wedges
  • 2 tsp olive oil
  • 1 tsp dried oregano
  • salt and black pepper to taste 

For the salad to serve

  • 100g bag salad leaves
  • 2 vine tomatoes – sliced into quarters
  • 1 small carrot grated
  • 4 inch piece of cucumber sliced
  • handful of black olives – halved
  • 50g feta cheese – cut into cubes
  • 8 wedges of marinated artichoke hearts – from a jar of antipasti
  • olive oil
  • balsamic vinegar
  • handful of flat leaf parsley – finely chopped
white plate piled high with salad leaves topped with fresh tomatoes, roasted sweet potatoes, roast courgettes, roasted red onions, marinated artichoke hearts, black olives and feta cheese, drizzled with olive oil and balsamic vinegar scattering of flat leaf parsley.

How To Make Roasted Vegetable And Feta salad

This is a really easy, delicious salad recipe to make – all simple, no fuss!

Step One – preheat the oven

Step Two – roast the vegetables

  • Toss the sweet potato, courgette and red onion in the 2 tsp olive oil and then scatter into a roasting tin – sprinkle over the dried oregano and season as you like with salt and black pepper – roast in the oven for around 15-20 minutes until just tender.

Step Three – assemble the roast vegetable and feta salad

  • Make up your salad – by dividing the salad leaves between the plates, scattering over the tomatoes, cucumbers, grated carrot and olives.
  • Pile on the roasted veggies then scatter with with the feta cheese – drizzle over olive oil and Balsamic vinegar to taste – scatter over the flat leaf parsley or torn basil if you’ve any to hand.

Make Roasted Vegetable And Feta Salad Your Way

  • Switch the roast veggies for any you like – bell peppers, butternut squash, beets, cauliflower and aubergine (eggplant) work well here. You can also tuck some whole cloves of garlic amongst the vegetables and roast them their skins, squeeze them out at the end and stir through the veg, or spread onto toasted bruschetta.
  • Add in some beans or pulses – tinned borlotti beans or chick peas are great. 
  • Swap the goat cheese for mozzarella – or skip it altogether for a vegan version (use vegan Balsamic)
  • Add in some protein – try slices of salami or chicken breast tenders.

How To Serve Roasted Vegetable And Feta Salad

  • Delicious as a laid back easy lunch – maybe add some fresh focaccia.
  • Side dish – this is one of those delicious roasted vegetable salad side dishes you can serve alongside grilled chicken, fish or even pizza and pasta.
  • Take for packed lunch – let the veggies cool before adding to the salad and store the dressing separately to add just before eating.
  • Leftovers are great next day. 

PS… you might also just LOVE our breakfast pizza (it’s YUM!)

If You Love Our Roasted Vegetable And Feta Salad – Try These Easy Lunch Recipes

  • Apple and walnut salad – a tasty salad with tangy Cheddar cheese, great served with crusty bread for an easy meal.
  • Mexican hotdogs (ad feature recipe) – load up those hotdogs Mexican style with our tasty loaded dogs – quick, easy and perfect for Friday night dinner.
  • Broad Bean Salad – delicious double podded broad beans with feta cheese and rocket – simple and delicious.

Get lots of fresh and healthy salad recipes here

Need Some More Easy Meal Ideas?

Check out our meal planning here – it’s filled with recipes, meal planning tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes and family meal ideas your whole family will LOVE!

Need some new packed lunch ideas? We’ve lots of delicious recipes here!

white plate piled high with salad leaves topped with fresh tomatoes, roasted sweet potatoes, roast courgettes, roasted red onions, marinated artichoke hearts, black olives and feta cheese, drizzled with olive oil and balsamic vinegar scattering of flat leaf parsley.

Roasted Vegetable and Feta Salad

Yield: Serves 2 - easily doubled
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Healthy, feel good lunch!

Ingredients

  • 2 small sweet potatoes - peeled and cut into bitesized cubes
  • 1 courgette - thickly sliced
  • 1 red onion - cut into wedges
  • 2 tsp olive oil
  • 1 tsp dried oregano
  • salt and black pepper to taste 
  • 100g bag salad leaves
  • 2 vine tomatoes - sliced into quarters
  • 1 small carrot grated
  • 4 inch piece of cucumber sliced
  • handful of black olives - halved
  • 50g feta cheese - cut into cubes
  • 8 wedges of marinated artichoke hearts
  • olive oil
  • balsamic vinegar
  • handful of flat leaf parsley - finely chopped

Instructions

  1. Heat the oven to 200C - toss the sweet potato, courgette and red onion in the 2 tsp olive oil and then scatter into a roasting tin - sprinkle over the dried oregano and season as you like with salt and black pepper - roast in the oven for around 15-20 minutes until just tender.
  2. Make up your salad by dividing the salad leaves between the plates, scattering over the tomatoes, cucumbers, grated carrot and olives.
  3. Pile on the roasted veggies then scatter with with the feta cheese - drizzle over olive oil and Balsamic vinegar to taste - scatter over the flat leaf parsley.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 395Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 22mgSodium: 1138mgCarbohydrates: 40gFiber: 11gSugar: 16gProtein: 11g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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white plate piled high with salad leaves topped with fresh tomatoes, roasted sweet potatoes, roast courgettes, roasted red onions, marinated artichoke hearts, black olives and feta cheese, drizzled with olive oil and balsamic vinegar scattering of flat leaf parsley. text overlay reads 'super easy! roast vegetable and feta salad'

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