Where are you headed this weekend? This Roasted Vegetable Salad wants to come with! A colorful medley of roasted veggies with chickpeas for bulk and a vibrant Mediterranean dressing, this salad is a big bowl of brightness.

Roasted vegtable salad in a bowl with quinoa and pita

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Loaded with a robust array of vegetables you can find in good form year round, like cauliflower, sweet potatoes, and zucchini, and creamy hunks of feta cheese, this hearty roasted vegetable salad is the go-with-the-flow friend who’s happy to follow your mood.

  • Carry this meal-prep and travel-friendly salad along for a potluck, where it will freshen up anything you plate alongside it.
  • Serve it for a healthy side dish with whatever you have planned for dinner tonight. Most of the cooking happens hands-free while the vegetables roast, so you can use the time while they are in the oven to prepare the rest of your meal.
  • Roast vegetable salad can be the meal. Thanks to hearty additions like chickpeas and the fiber-rich vegetables themselves, it has rib-sticking power.


To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.

I originally served this Mediterranean roast vegetable salad tucked inside warm pita bread for a meatless dinner. I think it would be equally delightful over prepared couscous or quinoa.

The leftovers I mixed with arugula the next day for lunch. Hello mid-day Mediterranean vacation!

Roasted vegetable salad in a bowl


Looking for more hearty vegetarian recipes? Don’t miss my full collection of Meatless Mains.

As much as I enjoyed the salad when the vegetables were still warm from the oven at dinner, it tasted even better the next day as a cold roasted vegetable salad, once the flavors had a chance to marry in the fridge.

Even my husband Ben—a man who rarely says no to meat—finished this vegetarian meal, looked at me very seriously and said, “You can make this any time.”

Now that is my kind of endorsement!

5 Star Review

“I think I’m in love with this salad! It has everything I adore: zucchini, feta, chickpeas, all mixed up in a delicious Mediterranean dressing!”

— Danae —

How to Make Roast Vegetable Salad

Don’t be fooled by the simplicity here. Though the ingredients and preparation are straightforward, the flavor is complex.

Lightly roasting the veggies gives them a bit of caramelization and concentrates their flavors.

The easy homemade Greek dressing binds and brightens.

The Ingredients

  • Cauliflower. Like my tasty roasted vegetable salad Indian-style, Curry Roasted Cauliflower Salad with Chickpeas and Sweet Potatoes, this salad takes full advantage of the magic of roasted cauliflower. Cauliflower caramelizes beautifully, and it soaks up whatever flavors you pair it with. It’s also packed with vitamins, minerals, and fiber.
  • Sweet Potato. I adore Roasted Sweet Potatoes, especially in combination with cauliflower. The two are a super pairing (hence, I added them both to the Sheet Pan Tandoori Chicken in my cookbook; it’s so yummy I cooked it live on Good Morning America!)
  • Zucchini. Roasted Zucchini is a sweet, tender, and colorful addition to this salad. Plus, zucchini is rich in vitamins and antioxidants.
  • Red Onion. One of the most underrated roasted veggies! It crisps, caramelizes, and gives the salad surprising complexity.

Market Swap

The vegetables I’ve suggested here are just that—suggestions! You can also make this salad with whatever vegetables are in season (or in your refrigerator). I’d also add the red onion to any of these:

  • Summer Vegetable Salad. Use a combination of zucchini, yellow summer squash, and red bell peppers.
  • Italian Vegetable Salad. Combine bell peppers, cauliflower, and cherry tomatoes.
  • Fall Vegetable Salad. Swap the zucchini for another root vegetable (such as butternut squash) or broccoli.
  • Feta. Creamy hunks of this Mediterranean cheese provide just enough saltiness to allow the other flavors to shine. Cheese also makes salads more satisfying.

Substitution Tip!

For a different, equally tasty spin, make the roasted vegetable salad with goat cheese in place of the feta.

  • Chickpeas. Creamy, nutty, and protein-packed. Chickpeas make this salad ultra scrumptious and satisfying.


Chickpea Tuna SaladMoroccan Chickpea Salad, and Mediterranean Chickpea Salad are three other delicious, meal-prep friendly chickpea salad recipes that can be made ahead and kept in the fridge.

  • Parsley. To bring the salad to life.
  • Greekish/Mediterraneanish Dressing. With olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper, the dressing is reminiscent of what you might find on a Greek or Mediterranean salad. It’s light, bright, and just flavorful enough to perk up the veggies.
Couscous and roasted vegetable salad in a bowl

Tips For The Best Roasted Vegetables

  • A high temperature of 400 degrees F is best for roasting most vegetables and should work nicely with any you care to add to this salad.
  • Don’t crowd the pan. I’ve suggested splitting between two sheet pans here to make sure that air can circulate around the vegetables. If the pan is crowded, it can make your roasted vegetables soggy. Roast vegetables uncovered to ensure they brown.
  • Flip the vegetables. Use a large spatula (a thin, flexible fish spatula is my favorite) to flip and turn the vegetables twice during roasting. This will help the vegetables brown evenly.
  • Rotate the pan. Ovens are often hotter in the back than they are in the front. If you notice the vegetables at the back of the pan browning more quickly, rotate the pan 180 degrees F. It’s also a good idea to switch the pans’ positions on the upper and lower rack.


For even more roasted veggie tips, check out The Well Plated Cookbook, which has an Ultimate Roasted Vegetable Guide with seasoning suggestions, ways to use roasted veggies, and more!

The Directions

Cauliflower and sweet potato on a baking sheet
  1. Place the cauliflower and sweet potato on one baking sheet and season with salt, pepper, and olive oil.
Zucchini and red onion on a baking sheet
  1. Do the same with the zucchini and red onion, on a separate baking sheet. Roast the veggies.
Dressing in a measuring cup
  1. Whisk the dressing ingredients together.
Dressing being poured over vegetables
  1. Toss the vegetables and chickpeas with the dressing.
Roasted vegetables in a bowl
  1. Stir in the feta and parsley. DIG IN!

Dietary Note

Need this roasted vegetable salad vegan? Simply omit the cheese. Season with additional salt and pepper to taste.

Healthy roasted vegetable salad in a bowl

How to Serve Roast Vegetable Salad

  • As a Salad. Serve the roasted veggies over a bed of greens for a healthy and flavorful salad that makes the ideal lunch or dinner.
  • With Grains. The roasted vegetables are delicious served alongside a grain like quinoa, couscous, or rice. This Moroccan Couscous is a favorite.
  • As a Pita Sandwich. Take a note from my Chickpea Salad Sandwich and serve the roasted veggies inside a pita for a tasty sandwich.
  • As a Side Dish. Need an easy side for Chicken Kababs or Grilled Salmon in Foil? This roasted vegetable salad is the perfect thing!
Roasted vegetable salad with quinoa

Storage Tips

  • To Store. Refrigerate roasted vegetables in an airtight storage container for up to 5 days. 
  • To Freeze. While I don’t recommend freezing this salad as the vegetables will become mushy, you certainly can try it. Freeze roasted vegetables in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. Perk up with fresh dressing.

Meal Prep Tip

Chop all the vegetables up to 1 day in advance. Store them separately in the refrigerator. You can also whisk the dressing ingredients together up to 1 day in advance and store the mixture in the refrigerator.

What to Serve with Roasted Vegetable Salad

Recommended Tools to Make this Recipe

The Best Baking Sheets

High-quality baking sheets rank among my most-used kitchen tools. This set is perfect!

Roasted vegtable salad in a bowl with quinoa and pita

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

This summer, roasted vegetable with feta will be my go-to for picnics and potlucks, a sure destination for my farmers market haul, and a lunch I’ll look forward to all morning.

If you try it, I’d love to hear what you think in the comments below!

Roasted vegtable salad in a bowl with quinoa and pita

Roasted Vegetable Salad

5 from 25 votes
This healthy roasted vegetable salad is packed with seasonal vegetables, chickpeas, and feta, while tossed in a light homemade vinaigrette!

Prep: 20 mins
Cook: 20 mins
Total: 40 mins

Servings: 4 servings



  • 1 medium sweet potato
  • 1 small head cauliflower or broccoli cut into florets
  • 3 tablespoons extra virgin olive oil divided
  • 1 medium zucchini
  • 1 small red onion
  • 1 (15-ounce) can chickpeas rinsed and drained
  • 2/3 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • Warm pita couscous, or quinoa (optional for serving)


  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons minced garlic about 3 cloves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  • Place racks in upper and lower thirds of the oven and preheat oven to 400 degrees F.
  • Scrub the sweet potato and cut into 1/2-inch cubes and the cauliflower into florets. Place them on the first sheet pan and drizzle with 1 1/2 tablespoons oil.
  • Cut the zucchini into 1/2-inch cubes and the red onion into 1/2-inch slices. Place on the second sheet pan and drizzle with 1 1/2 tablespoons oil.
  • Sprinkle each sheet pan with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat, then spread the vegetables into an even layer. Place in oven and roast for 10 minutes. Remove the pans from the oven, then with a spatula toss the vegetables to promote even cooking. Spread back into an even layer, rotate the pans' positions, then continue baking until the vegetables are crisp-tender about 10 to 15 additional minutes.
  • While the vegetables roast, prepare the dressing: in a small bowl or large liquid measuring cup, whisk together the dressing ingredients: olive oil, vinegar, garlic, oregano, mustard, salt, and pepper.
  • Once the vegetables have finished roasting, scrape them into a large serving bowl. Add the chickpeas. While the vegetables are still warm, pour the dressing over the top and toss gently to coat.
  • Gently stir in the feta and parsley. Enjoy with pita, couscous, or quinoa as desired.


  • TO STORE. Refrigerate roasted vegetables in an airtight storage container for up to 5 days.


Serving: 1(of 4)Calories: 466kcalCarbohydrates: 50gProtein: 16gFat: 26gSaturated Fat: 7gCholesterol: 22mgPotassium: 920mgFiber: 13gSugar: 12gVitamin A: 8575IUVitamin C: 51mgCalcium: 239mgIron: 5mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Girl, you pretty much just took all my fav ingredients and flavors and told me what to make for dinner! 3 steps and 30 mins to fancy looking food? YES! Pinned!

  2. Ha, I love it! Fake it til you make it is pretty much how I live my life. This looks better than faking being in the Mediterranean though (okay, almost!!)– at least enough that I want to faceplant into it, ASAP!

  3. Caramelized/roasted veggies will always be my first love in the veggie world.

    Love how you use both parsley and oregano.

    And the best thing…..by some crazy stroke of luck, I actually have all the ingredients to make this in my fridge right now!

    And believe me, my fridge is usually staring blanking at me screaming….fill me…fill me…..

  4. What a great start to the week – this looks delicious!! If you can get your husband to eat it as a meal, that is a success :) My husband isn’t the biggest fan of veggie only meals, so I can relate! You had me laughing at the fake it til you make it ideas – too funny. Happy Monday!!

  5. This salad is totally winning my heart!!! And I’m majorly wishing I had this for lunch today. Thanks so much for the link love :)

    1. You bet lady! Your salads always look so incredibly delicious, so that’s high praise coming from you. Thank you :-)

  6. Yes, yes and yes. I love these flavors! I’m so fortunate that Paul doesn’t mind eating meatless. He would love this, too!

  7. Hi Erin, this looks like the perfect Memorial Day/4th of July picnic food! I may garnish with chopped tomato or roasted red pepper to round out the patriotic colors! Thanks, Erin for another great recipe!

  8. This is exactly the type of meal I’ve been all about lately – it looks seriously awesome Erin! I can’t get enough chickpeas these days and with the veggies and salty feta – this is going to have to be made soon! Hope you had a great weekend!

  9. Roasting makes veggies taste so much better! This is my kind of salad too. Those flatbread at the background are pretty good too.

  10. OMG I need this in my mouth, so flipping amazing, I will ditch the cheese, but WHOA BABY, everything else is totally GiGi-Approved :D Such a great summer recipe!

  11. I have that blue plate! Gotta love Target :) This look amazing Erin! I’m a sucker for Greek.

  12. I’ll happily indulge in this type of midday Mediterranean vacation! I also live with a man who never says no to meat, so I can’t wait to give this one a shot. :)

  13. This post was just for me, wasn’t it, Erin? You knew that I was already missing my Greek balcony after leaving it on Thursday. Definitely pinning this one. Love the idea of stuffing this salad in a warm piece of pitta for lunch!

    1. Helen, how did you know?? Good luck with your move, and I hope you are able to fit in all of your favorites before you go.

  14. This salad looks so good, I’m a sucker for anything remotely Mediterranean! Little trick that was shared with me at a fancy dinner by a girlfriend (I clearly was waiting for her to go first and must have looked confused)…make a lower case ‘b’ with your left hand, that’ll help you remember your ‘bread’ is on the left, and make a lower case ‘d’ with your right hand, that’ll help you remember your ‘drink’ is on the right….boom! now you’re fancy pants lol

    1. Fancy pants is right Phi! Lol, this cracked me up. Thanks for the tip! I’m feeling totally classy.

  15. I need this salad right now, because although it is only 11:00 in the morning, I desperately wish I was somewhere else other than work, drinking wine right now! I hope that doesn’t make me sound like a total lush, haha! I love roasted vegetables, and topping them with hunks of feta cheese just makes them so much more irresistible :)

  16. “Fake it ‘til you make it!” I love this motto! Pretty food is the best kind of food, and I’m loving the ingredients in this bad boy. So pinned!

  17. This looks like perfect picnic food! Now I just need some picnic-worthy weather…

  18. Ha! I can relate – completely, especially with the fork one. This is my kind of salad, Erin! Anything Mediterranean is good, no great! with me!

  19. Erin! This salad is sooooo calling my name right now. Anddd guess what?? I’m actually leaving for a Greek vacation on Thursday and if the food there resembles this in any way, shape or form, I’m going to be a very very happy girl.

  20. I think I’m in love with this salad! It has everything I adore, asparagus, zucchini, feta, chickpeas, all mixed up in a delicious Mediterranean dressing! Lovely!

  21. All my favorite flavors in this salad. Who told you that this is my kind of salad? ;)

  22. Mmmm … this is going to be a summer fave at my house, for sure! Delicious fresh veggies, quick prep – it’s perfect for those hectic days when we’re going in 15 different directions! Love that it’s filling, yet pretty light … it’ll get us through the busy times for sure! And everything tastes better with feta! :)

  23. I am pretty much obsessed with chickpeas right now, so this has my name written all over it! Yum!

  24. Hahahaa… synergy! I’m sitting at my desk at work right now, post-coffee, still feeling tired. Now I have back-up if I… uh, experience some viable fatigue in my meeting this afternoon ;) As for this salad? Ah, I could use it right now. So yum. So healthy too x

  25. I am all about faking it till I make it when it comes to food. And traveling. And traveling through food. We are so on the same wavelength here.

  26. That looks absolutely amazing!! I want one for lunch! But I think I might need to go to the grocery store! Pinning and stumbling! I would love for you to link it up with us at Tasty Tuesdays too!

  27. Ah, if only I could overlooking the Mediterranean right now, with a little Greek coffee and bowl of roasted vegetable salad for lunch. That would be the life. This looks so, so good Erin!

  28. This is simply beautiful! There are few things I love more than salty feta and roasted veggies. Though I would love to be basking on the beach in Santorini, this salad is a good start!

  29. Erin, this looks delicious! I don’t eat nearly enough yellow squash or zucchini, so a new recipe is always welcomed. Thanks :D

  30. Bahaha HA! A 101 guide to faking it, till you make it. WINNING! :)
    Dang girl, you make all the best food. Feta is one of the best foods on the face of the earth, it makes ALL things taste delish, even squash. Will put on my list of foods to eat asap.

  31. I want to add this to everything! Salad! Wraps! Brown Rice! This looks perfect to make a batch and keep in the fridge for those savoury food cravings. I happen to be digging eggplant lately, so this is really calling my name.

  32. Hahaha I always love coming over and reading your posts. They are always so comical and fun to read! Thanks for being awesome! And thanks for this recipe too… it looks pretty kick-butt. Pinning!

  33. Seriously, with so much goodness going on in this, I feel skinnier just looking at the pictures!! ;) It sounds delicious!!

  34. This is totally my kind of salad! I love everything in here and can’t stop drooling over the fresh asparagus and feta. The dressing sounds so flavorful – this would be perfect for a summer picnic or potluck :)

  35. I agree with some of the previous comments–this is so easy to make because I have many of the ingredients already and perfect for summer because they are summer veggies. I have been grilling a lot of zucchini. Great idea!5 stars

  36. This recipe is as fabulous! Not only is it super easy to prepare, it has ingredients that are staples in my fridge and pantry. I am notorious for making changes to recipes but I did not change a single thing to this one and it is perfect as is! I had a big bowl with couscous (I did sprinkle some lemon juice of the couscous because that is how I usually serve my couscous) for lunch and am going to have it as a pita pocket sandwich tomorrow. This recipe is going to be in regular rotation. So many options to serve the salad with… different grains (einkorn, farro, etc) or for a more substantial meal for the meat eaters in the family, served with oven roasted shrimp, grilled chicken or thinly sliced grilled tri-tip. Truly the best roasted veggie salad ever!5 stars

  37. Made this last night to rave reviews!! The whole family absolutely loved this salad. So delish! Love your recipes, Erin.5 stars

  38. Absolutely amazing! Even before I added feta, I could have eaten the entire bowl. This is my new favorite!5 stars

  39. Recipe #3 from from Well Plated did not disappoint! I will be making this again! I loved the warm veggies and feta combo. The dressing brings it all together!5 stars

  40. This is so delicious and so easy to make. We made it with pearl couscous. The sauce is just perfect. Will be on repeat for us. Thanks Erin for all the great recipes you make.5 stars

    1. So happy to hear this Serene! So glad you enjoyed the salad and thank you for this kind review!

  41. Did you rewrite this recipe? I am looking for one of our favorites—roasted eggplant is one of the main ingredients. My husband will kill me if I can’t find that recipe!

    1. Hi Eileen! I did make some tweaks to the recipe to make it more accessible for year-round produce, but the only thing I changed up is the veggies. Otherwise the salad (and the dressing which is the most important part!) is the same. You can add in any roasted veggies you like, including eggplant.

  42. Delicious, my whole family loved it! It was really hearty and fresh. It was simple to make using simple ingredients. I served it over cous cous. Even my 2 year old ate it!5 stars

  43. The flavors of this are so delicious. I plan to eat it tomorrow over some quinoa like you suggested. My only change was too not add salt to the vegetables. I only used salt in the dressing and it tasted great to me. My daughter is going to add chicken. I am going to have the best lunches this week. Thank you times 3. I love your cookbook too. Keep creating!

    1. Hi Anne! So glad you enjoyed it! Thank you for this kind review and thank you for the support with the cookbook!

  44. So good. On repeat for our meatless dinner days. The sauce flavors is on point and adding feta is the magic ingredient. Love it.5 stars

  45. This was an amazing dish! So easy to make but full of flavor! I will be making this often, thank you for the recipe!5 stars

  46. This dish tasted unbelievable! I followed it to a “t” and the whole family loved it! Thank you for posting such a healthy and tasty dinner!5 stars

  47. So so good!! And very versatile — I use the vegetables I have on hand and this recipe works well with either goat cheese or feta! Thanks for sharing this recipe!5 stars

  48. Loved this salad. Great Cold also. I substituted brussel sprouts for some cauliflower and added carrots. very yummy. I only used a fraction of the dressing.5 stars

  49. I crave this salad which says a lot since I didn’t even eat any vegetables other than corn and potatoes until just a few years ago :-) But this whole combination, I absolutely love and it has become a go-to for me for sure!! I will say that I never use zucchini just because I don’t particularly care for it, but I always use both cauliflower and broccoli.5 stars

  50. I’ve made this twice in the last week! So good! I added roasted broccoli. I’ve made it with farro and quinoa—- both great5 stars

    1. Hi Natasha! The canned chickpeas are already cooked, so just rinse and drain. If you prefer a more tender bean, I’d follow the instructions on that can for reheating them. Hope this helps!

  51. We are attending a barbeque on Sunday. Do you have any tips on making this ahead of time? Like do I wait to put the dressing on right before the event, or is it better to “marinate” with the dressing? Looks great! I am going to add some red peppers. Do you think asparagus would also work well? I would like a big variety of veggies in the dish. Thank you!

    1. Hi Sally, to make ahead: Chop all the vegetables up to 1 day in advance. Store them separately in the refrigerator. You can also whisk the dressing ingredients together up to 1 day in advance and store the mixture in the refrigerator. You could definitely use any kind of vegetables! Hope this helps!

  52. I LOVE your recipes. I am doing Weight Watchers and every time I find one of your recipes that will work with my points budget, I make it. Making this for tonight. I am thinking of roasting the garbanzos and adding them to the veggie mixture when we serve it. Looking forward to some great yums tonight! BTW on holidays we don’t count points and I make your rosemary olive oil bread every holiday :-)

  53. This was delicious. We shared it with our daughter who also loved it and the next day my husband took the last serving to work for lunch. I will be making this often. Thank You for sharing this5 stars

  54. This salad was delicious!!! I added mushrooms and purple cauliflower and it turned out beautifully! I ate this with a turkey burger and it made for a super nourishing dinner ! Also the dressing is to die for- I think I’m going to have to put it on everything :-)5 stars

  55. This is the bomb. Made the veggies in foil packets and crisped up the chickpeas in a cast iron while camping. I did substitute fresh thyme in the dressing and yellow squash as it is what we had on hand. Served with a wild rice blend 😙👌. Best meal we had all weekend and we had ribeye the night before. Craveable and hard to stop eating – so yummy!5 stars

  56. Made this as a side dish to go with leftover chicken and ended up eating only this. It’s DELICIOUS and easy to make. I used the ingredients listed and added a small butternut squash. Since I used a big head of cauliflower, I doubled the dressing. Sprinkled with dry parsley and mixed in pearl couscous.5 stars