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Overhead shot of a homemade roasted salad recipe with sweet potatoes, cauliflower, Brussels sprouts, and feta on a white kitchen counter.

Roasted Salad Recipe

This warm Mediterranean roasted vegetable salad combines crispy chickpeas, caramelized vegetables, and fresh greens, topped with a tangy balsamic dressing. Perfect as a hearty main dish or colorful side salad!
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Course: Main Dish, Salad, Side Dish
Cuisine: Healthy, Mediterranean
Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling Time: 5 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 380kcal
Cost: $12

Equipment

  • 2 Large rimmed baking sheets For roasting vegetables evenly
  • 1 Parchment paper or silicone mat Prevents sticking
  • 1 Large mixing bowl To toss vegetables with oil/seasonings
  • 1 Sharp Chef’s Knife For chopping vegetables evenly
  • 1 Salad spinner To dry greens well
  • 1 Whisk or mason jar For making dressing
  • 1 Kitchen timer Prevents over-roasting
  • 1 Large serving bowl or platter For final salad assembly

Ingredients

Roasted Vegetables

  • 2 cups Sweet potato Cubed, 1-inch pieces
  • 2 cups Cauliflower florets
  • 1 ½ cups Brussels sprouts Halved
  • 1 cup Red onion Cut into wedges
  • 1 can (15 oz) Chickpeas Drained and patted dry
  • 3 tablespoon Olive oil Divided
  • 1 teaspoon Garlic powder
  • 1 teaspoon Smoked paprika
  • ½ teaspoon Ground cumin
  • Sea salt and black pepper To taste

Salad Base

  • 4 cups Mixed greens Arugula, spinach, or spring mix
  • 1 cup Cherry tomatoes Halved
  • ½ cup Cucumber Diced
  • ¼ cup Red cabbage Thinly sliced

Dressing

  • 3 tablespoon Extra virgin olive oil For dressing
  • 2 tablespoon Balsamic vinegar For dressing
  • 1 tablespoon Honey or maple syrup For dressing
  • 1 teaspoon Dijon mustard For dressing
  • 1 clove Garlic Minced, for dressing
  • Salt and pepper For dressing

Toppings

  • ½ cup Feta cheese Crumbled, or vegan alternative
  • ⅓ cup Toasted pecans or walnuts
  • 2 tablespoon Fresh herbs Parsley, basil, or mint
  • Dried cranberries or pomegranate seeds Optional, for garnish

Instructions

  • Preheat oven to 425°F (220°C) and line baking sheets.
  • Toss sweet potatoes, cauliflower, Brussels sprouts, and onion with oil and spices.
  • Spread vegetables on sheets without crowding.
  • Roast 15 minutes, stir, switch trays, roast 15–20 more.
  • Dry chickpeas, coat in oil, add for last 10 minutes.
  • Whisk olive oil, balsamic, honey, mustard, garlic, salt, pepper.
  • Layer greens, tomatoes, cucumber, cabbage in serving bowl.
  • Add warm roasted vegetables and chickpeas on top.
  • Drizzle with dressing, toss lightly or leave layered.
  • Finish with feta, nuts, herbs, optional cranberries.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 350g | Calories: 380kcal | Carbohydrates: 48g | Protein: 11g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 12mg | Sodium: 420mg | Potassium: 950mg | Fiber: 11g | Sugar: 11g | Vitamin A: 9500IU | Vitamin C: 65mg | Calcium: 150mg | Iron: 4mg