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Roasted Veg Salad

This is the salad you make when you want to feel healthy but still crave something warm, cheesy, and actually satisfying. It’s packed with roasted root veggies, spinach, feta, and crunchy toasted seeds, all tied together with a honey balsamic dressing that tastes fancy but takes 30 seconds to shake up.
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Prep Time 12 minutes
Cook Time 30 minutes
Course Side Dish
Servings 6

Equipment

  • Knife
  • Cutting board
  • Large mixing bowl
  • Baking sheet
  • Oven
  • Small skillet
  • Small jar with lid
  • Serving bowl

Ingredients
  

  • 6 to 8 cups chopped mixed vegetables sweet potatoes, regular potatoes, carrots, bell peppers, zucchini
  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 tablespoon sunflower seeds
  • 1 tablespoon pumpkin seeds
  • 1 cup baby spinach leaves
  • ½ cup crumbled feta cheese

Dressing Ingredients:

  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 garlic clove crushed
  • Juice of ½ orange about 2 tablespoons

Instructions

  • Preheat the Oven: Preheat your oven to 390°F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Season and Roast Veggies: In a large bowl, toss the chopped vegetables with 3 tablespoons olive oil, oregano, garlic powder, salt, and pepper. Spread them out in a single layer on the baking sheet. Roast for 30 minutes, stirring halfway through, until the veggies are golden and tender.
    6 to 8 cups chopped mixed vegetables, 3 tablespoons olive oil, 2 teaspoons dried oregano, 1 teaspoon garlic powder, Salt and pepper
  • Toast the Seeds: While the veggies are roasting, place the sunflower and pumpkin seeds in a dry skillet over medium heat. Toast for 3 to 4 minutes, stirring frequently, until they smell nutty and start to pop. This step is optional, but trust me—it’s worth it.
    1 tablespoon sunflower seeds, 1 tablespoon pumpkin seeds
  • Make the Dressing: Add honey, balsamic vinegar, 1 tablespoon olive oil, crushed garlic, and orange juice to a small jar with a lid. Shake well until fully combined and smooth.
    2 tablespoons honey, 1 tablespoon balsamic vinegar, 1 tablespoon olive oil, 1 garlic clove, Juice of ½ orange
  • Assemble the Salad: In a large serving bowl, combine the roasted vegetables, baby spinach, and crumbled feta. Sprinkle with the toasted seeds.
    1 cup baby spinach leaves, ½ cup crumbled feta cheese
  • Dress and Serve: If you're serving the salad right away, pour the dressing over the top (you may not need all of it) and toss gently. If making ahead, store the dressing separately and add it about 30 minutes before serving to keep the spinach crisp.