Hey there, food friends! đ
If youâre tired of boring salads and want something hearty, colorful, and bursting with flavor, this warm roasted veggie salad is your answer. Itâs crispy, creamy, and ready in 30 minutesâno fancy skills needed. Letâs get cooking!
Why Youâll Love This Salad
- Comfort in a bowl: Warm roasted veggies + salty feta = pure cozy magic.
- Customizable: Use whatever veggies you have lying around.
- Great for crowds: Perfect for weeknight dinners, potlucks, or meal prep!
Ingredients (Serves 4)
- 1 medium zucchini, chopped
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes
- 1 small red onion, cut into wedges
- 1 small sweet potato (or purple sweet potato!), cubed
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt & pepper to taste
- ½ cup crumbled feta cheese
- Handful of fresh parsley or basil
- Optional drizzle: balsamic glaze or honey
How to Make Warm Roasted Vegetable Salad with Feta
1ď¸âŁ Prep the veggies: Chop everything into bite-sized pieces (keep tomatoes whole).
2ď¸âŁ Season: Toss veggies in a big bowl with olive oil, garlic powder, paprika, salt, and pepper.
3ď¸âŁ Roast: Spread veggies on a baking sheet. Bake at 400°F (200°C) for 15-20 minutes until edges are crispy.
4ď¸âŁ Assemble: Pile roasted veggies into bowls, sprinkle with feta and herbs, and drizzle with balsamic or honey. Mix gently and serve!
Tips for the Best Salad
- Sweet potato hack: Microwave cubed sweet potatoes for 2 minutes before roasting to speed things up!
- Add protein: Toss in chickpeas, grilled chicken, or crispy tofu.
- Vegan swap: Skip the feta and add avocado or dairy-free cheese.
- Leftovers? Toss with pasta or stuff into a wrap the next day.
Serving Ideas
- Pair with crusty bread for dipping into veggie juices.
- Top with a fried egg for a hearty breakfast salad.
- Serve alongside grilled fish or chicken for a full meal.
FAQ’s
Can I make this salad ahead of time?
Absolutely! Roast the veggies and store them in an airtight container in the fridge for up to 3 days. Add feta and herbs right before serving to keep everything fresh.
What veggies work best?
Stick to veggies that roast quickly and evenly: zucchini, bell peppers, cherry tomatoes, red onions, sweet potatoes, or broccoli. Avoid watery veggies like cucumbers.
Can I use a different cheese?
Sure! Goat cheese, shredded Parmesan, or even halloumi (pan-fried first!) would taste amazing.
Is this salad vegan-friendly?
Almost! Swap the feta for dairy-free cheese or creamy avocado. Check labels if youâre using store-bought dressings.
How do I reheat leftovers?
Pop the roasted veggies in the microwave for 1-2 minutes or warm them in a skillet. Add cold feta after reheating.
Can I freeze this salad?
Roasted veggies freeze well for up to 2 months (without feta or herbs). Thaw in the fridge overnight and reheat.
My veggies turned soggy. Help!
Crowding the baking sheet = steamed veggies. Use two trays if needed, and donât skip the ovenâs âroastâ setting (if you have it).
Can I use an air fryer instead?
Yes! Air fry veggies at 375°F (190°C) for 12-15 minutes. Shake the basket halfway
Final Thought
This salad is like a hug on a plate warm, satisfying, and full of goodness. Itâs proof that healthy eating doesnât have to be complicated (or boring!).
About the Author: [Your Name] is a veggie enthusiast and self-taught home cook who believes roasted veggies can solve almost any problem. Follow for more recipes that make your taste buds happy! đ
Hungry for more? Try these combos:
- Fall version: Butternut squash, Brussels sprouts, and cranberries.
- Summer twist: Eggplant, corn, and fresh mint.
- Spicy kick: Add chili flakes or a dollop of harissa!
Now go roast, crumble, and enjoy! đĽđĽ