I enjoy making this spring salad with roasted veggies when I want something fresh, colorful, and nourishing. The combination of warm roasted vegetables and crisp greens creates a beautiful balance of textures and flavors. I like how the light dressing ties everything together while keeping the dish vibrant and satisfying.
Why You’ll Love This Recipe
I appreciate how this salad feels both light and hearty at the same time. The roasted vegetables add depth and natural sweetness, while the fresh greens keep it refreshing. I also like how flexible it is because I can use whatever vegetables I have on hand. It is a recipe I enjoy when I want a healthy and flavorful meal that is easy to prepare.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the roasted vegetables:
2 cups carrots, sliced
1 cup zucchini, sliced
1 red bell pepper, chopped
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
For the salad:
4 cups mixed greens
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup crumbled feta cheese
For the dressing:
2 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
Optional additions:
avocado slices
toasted nuts or seeds
grilled chicken
Directions
I start by preheating the oven to 400°F and lining a baking sheet.
Next, I toss the sliced carrots, zucchini, and bell pepper with olive oil, salt, and black pepper.
I spread the vegetables on the baking sheet and roast them for about 20 to 25 minutes until tender and slightly caramelized.
While the vegetables roast, I prepare the dressing by whisking together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper.
In a large bowl, I combine the mixed greens, cherry tomatoes, and red onion.
Once the vegetables are done, I let them cool slightly before adding them to the salad.
I drizzle the dressing over the salad and toss everything gently to combine.
Finally, I sprinkle feta cheese on top and add any optional toppings if I like.
Servings and timing
Servings: 4 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
I sometimes add roasted sweet potatoes or asparagus for extra variety. Another variation I enjoy is using goat cheese instead of feta for a creamier texture. Occasionally I include quinoa or farro to make the salad more filling. When I want a tangier dressing, I add a splash of balsamic vinegar.
storage/reheating
I store leftover salad in an airtight container in the refrigerator for up to two days.
I prefer storing the dressing separately to keep the greens fresh. When serving again, I toss everything with dressing just before eating.
I do not reheat the salad, but I sometimes gently warm the roasted vegetables before adding them.
FAQs
Can I make this salad ahead of time?
Yes, I prepare the components in advance and assemble the salad just before serving.
What greens work best for this recipe?
I like using mixed greens, spinach, or arugula.
Can I add protein to this salad?
Yes, I often add grilled chicken, salmon, or chickpeas.
How do I keep the salad fresh?
I store the dressing separately and add it right before serving.
Can I use different vegetables?
Yes, I use whatever vegetables I have available, such as broccoli, asparagus, or sweet potatoes.
Conclusion
I enjoy making this spring salad with roasted veggies because it is fresh, colorful, and full of flavor. The combination of warm roasted vegetables and crisp greens creates a satisfying dish that feels both light and nourishing. It is a recipe I like to prepare when I want something healthy, simple, and delicious.
