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This easy Roasted Vegetable Salad is packed with flavor and simple to make. Colorful, tender vegetables are roasted until slightly charred, tossed with salad greens, and topped with creamy feta cheese and a light vinaigrette..
Why You’ll Love This Recipe
- Easy to Make: Simple steps—roast the vegetables, then build your salad.
- Full of Flavor: Roasting brings out the natural sweetness and adds depth to the vegetables.
- Flexible Ingredients: Use vegetables you have or what’s in season.
- Perfect for One or Two: Made for one, but easy to double.
I keep this roasted vegetable salad in regular rotation because it’s such a great way to use up what I already have in the fridge. The vegetables transform in the oven—they become tender, slightly crisp around the edges, and full of rich flavor. Paired with fresh greens and a sprinkle of feta, it comes together as a balanced, feel-good meal. Whether I’m making lunch for myself or doubling it to share, this salad always feels like the right choice.
Looking for more single serving salads? Try our Brussels Sprouts Salad, Sicilian Orange Salad, Spinach Orzo Salad, or Caprese Salad.
Ingredients
If you have any ingredients leftover from this easy roasted vegetable salad recipe, check out our Leftover Ingredients Recipe Finder.
Vegetables:
- Red Bell Pepper: Adds sweetness and vibrant color to the salad. You can use yellow or orange bell peppers instead. Use leftover pepper in recipes like our Potatoes O’Brien, Shrimp Quinoa Bowl, or Chicken Fajitas.
- Zucchini: Brings a mild flavor and soft texture once roasted. Yellow squash makes a great substitute. Try the rest in Vegetable Lasagna, Ratatouille, or Zucchini Bread.
- Broccoli Florets: Roast up beautifully with crisp edges. Cauliflower or Brussels sprouts are good alternatives. Use any extra broccoli in our Beef and Broccoli, Broccoli Salad, or Broccoli Cheddar Soup.
- Red Onion: Adds a bit of sharpness and sweetness when roasted. You can use yellow onion if preferred. Leftover onion works well in Chicken Shawarma, Cowboy Caviar, or Macaroni Salad.
Other Ingredients:
- Olive Oil: Helps the vegetables roast evenly and adds a light richness.
- Salt and Black Pepper: These season the vegetables. I use Diamond Crystal kosher salt for its light texture and black pepper to bring a subtle kick.
- Dried Thyme or Rosemary: Adds earthy flavor that complements the roasted vegetables. Italian seasoning or dried oregano can be used instead.
- Mixed Salad Greens: Provides a fresh contrast to the warm roasted vegetables. Use any greens you like—spinach, arugula, or chopped romaine all work well.
- Feta Cheese: Creamy and tangy, it balances the sweetness of the vegetables. Substitute with goat cheese, shredded Parmesan, or skip it for a dairy-free version.
- 3-2-1 Dressing (Light Vinaigrette): A simple mix of olive oil, vinegar, and dijon mustard that ties the whole salad together. You can also use your favorite store-bought vinaigrette or drizzle with balsamic vinegar instead.
How To Make A Roasted Vegetable Salad
These photos and instructions help you visualize how to make this roasted veggie salad. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 425°F (220°C).
- Prepare the vegetables: Place the chopped bell pepper, zucchini, broccoli, and red onion on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and thyme or rosemary (if using). Toss to coat evenly.
- Roast the vegetables: Spread them out in a single layer and roast for 20–25 minutes, stirring halfway through, until tender and lightly browned.
- Assemble the salad: Let the vegetables cool slightly. Add salad greens to a bowl, top with the roasted vegetables, and sprinkle with feta cheese.
- Make the dressing: In a small bowl, whisk together olive oil, vinegar, and dijon mustard (our 3-2-1 Dressing). If you prefer, you can use a store-bought vinaigrette instead.
- Finish and serve: Drizzle a few tablespoons of the dressing over the salad, toss gently, and enjoy right away.
Note about the Dressing:
This recipe uses a few tablespoons of our 3-2-1 vinaigrette—just enough to lightly coat the salad. You won’t use the full amount, so be sure to store the extra dressing in a jar in the refrigerator. It keeps well for about a week and is perfect for other salads throughout the week.
Expert Tips
- Taste Before Roasting: After tossing the vegetables with the oil and seasonings, taste a small amount of the mixture to check the flavor. Adjust the seasoning if it needs more salt or herbs.
- Don’t Overcrowd the Baking Sheet: Give the vegetables space so they roast properly instead of steaming.
- Let Roasted Vegetables Cool Slightly Before Adding to Greens: This keeps the salad greens from wilting too much.
- Make the Dressing While the Vegetables Roast: It saves time and keeps the process smooth and efficient.
Optional Additions
This roasted vegetable salad is easy to customize. Keep it simple or add a few extras to make it more filling or flavorful. Here are some ideas:
- Top with Seeds or Nuts: Add sunflower seeds, pumpkin seeds, chopped walnuts, or almonds for crunch.
- Add Avocado Slices: Sliced avocado brings a creamy texture and extra richness.
- Add Protein: Top with sliced cooked chicken or roasted shrimp to make it more substantial.
- Add Grains: Stir in cooked quinoa for added texture and protein.
Frequently Asked Questions
Yes, just double all the ingredients and use a larger baking sheet.
If you plan to have leftovers, store the roasted vegetables and salad greens separately in the fridge. This keeps the greens from getting soggy. When you’re ready to eat, reheat the vegetables if you’d like, then assemble the salad with fresh greens and dressing.
Yes, use whatever you have—sweet potatoes, butternut squash, carrots, or Brussels sprouts are all great options.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this single serving roasted vegetable salad, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Roasted Vegetable Salad
Equipment
Ingredients
- ½ cup chopped red bell pepper (cut into large pieces) – 2 oz/57 g
- ½ cup chopped zucchini (cut into large pieces) – 2 oz/57 g
- 6-7 broccoli florets – 2 oz/80 g
- ¼ small red onion (thickly sliced) – 1 oz/42 g
- 1 tablespoon olive oil
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ⅛ teaspoon dried thyme or dried rosemary
- 1-2 cups mixed salad greens
- 1 tablespoon crumbled feta cheese
For the Dressing (3-2-1 Vinaigrette) – Or use your favorite store-bought vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
Instructions
- Preheat the oven to 425°F (220°C).
- Place the chopped bell pepper, zucchini, broccoli, and red onion on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and thyme or rosemary (if using). Toss to coat evenly.Tip: Taste a little of the oil and seasoning mixture and adjust the salt or herbs, if needed.
- Spread them out in a single layer and roast for 20–25 minutes, stirring halfway through, until tender and lightly browned.
- Let the vegetables cool slightly. Add salad greens to a bowl, top with the roasted vegetables, and sprinkle with feta cheese.
- Make the dressing: In a small bowl, whisk together olive oil, vinegar, and dijon mustard.
- Drizzle a few tablespoons of the dressing over the salad, toss gently, and enjoy right away.
Notes
- Dressing: This salad uses a few tablespoons of our 3-2-1 vinaigrette. You won’t need the full batch, so store the leftover dressing in the refrigerator for up to 1 week and use it on other salads.
- Taste Before Roasting: After tossing the vegetables with the oil and seasonings, taste a small amount of the mixture to check the flavor. Adjust the seasoning if it needs more salt or herbs.
- Don’t Overcrowd the Baking Sheet: Give the vegetables space so they roast properly instead of steaming.
- Let Roasted Vegetables Cool Slightly Before Adding to Greens: This keeps the salad greens from wilting too much.
- Make the Dressing While the Vegetables Roast: It saves time and keeps the process smooth and efficient.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
