There’s something magical about vegetables roasted until caramelized — edges crisp, centers tender, and colors deepened by the oven’s gentle heat. Add a drizzle of tangy balsamic dressing, a crumble of salty feta, and suddenly a simple tray of roasted produce becomes a hearty, irresistible meal.
This roasted vegetable salad with feta is that kind of dish — rustic, healthy, and full of life. It’s the perfect way to celebrate seasonal veggies, whether you’re prepping for Thanksgiving, a cozy autumn dinner, or a Mediterranean-inspired healthy lunch.
This is the only roasted vegetable salad recipe you’ll ever need. It’s flexible, flavorful, and endlessly customizable — serve it warm, toss it cold, or turn it into a quinoa or farro bowl.
Why You’ll Love This Roasted Vegetable Salad with Feta
- Healthy comfort food — full of fiber, flavor, and color.
- Mediterranean-style goodness — roasted veggies meet creamy feta.
- Quick prep — 10 minutes hands-on, the oven does the rest.
- Perfect for fall or holiday sides — great for Thanksgiving or Christmas.
- Versatile — serve warm as a meal or cold as a lunch salad.
- Garlic herb magic — every bite is coated in aromatic olive oil and herbs.
- Meal prep friendly — stays delicious for 3 days, great for healthy bowls.
Pairs beautifully — with grilled meat, quinoa, or lentil sides.
Vegetable Salad with Feta
Equipment
- Large baking sheet
- - Parchment paper
- Mixing bowl
- Wooden spoon or spatula
- Chef’s knife and cutting board
Ingredients
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 zucchini sliced into half-moons
- 1 red onion cut into wedges
- 1 small eggplant cubed
- 2 cups cherry tomatoes
- 3 tbsp olive oil
- 1 tsp garlic powder or 2 cloves minced garlic
- 1 tsp dried oregano
- ½ tsp sea salt
- ¼ tsp black pepper
- 3 oz crumbled feta cheese or goat cheese for variation
- 2 tbsp balsamic glaze or homemade dressing – see below
- Optional: 1 cup cooked quinoa or farro for a hearty bowl
Instructions
- Preheat & Prep: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Chop & Season: Add all vegetables (except tomatoes) to a mixing bowl. Drizzle with olive oil, garlic powder, oregano, salt, and pepper. Toss until evenly coated.
- Roast to Perfection:Spread veggies on the sheet in a single layer. Roast for 20–25 minutes, adding cherry tomatoes halfway through.Pro Tip: For that signature caramelized edge, don’t overcrowd your pan — use two trays if needed.
- Assemble the Salad:Once roasted, transfer the veggies to a serving bowl. Let them cool for 5 minutes, then add crumbled feta and drizzle with balsamic glaze or dressing.
- Serve & Enjoy:Serve warm as a main dish, or chill for a refreshing cold salad.Pro Tip: Add quinoa, farro, or lentils for a protein-packed bowl — perfect for meal prep!
Notes
How to Save It for Later
- Store: In an airtight container for up to 3 days in the fridge.
- Reheat: Warm in the oven at 350°F (175°C) for 10 minutes.
- Freeze: Not recommended — best enjoyed fresh.
- Make-Ahead Tip: Roast veggies in advance, add feta and dressing right before serving.
Nutrition
Little Secrets for Success
- Don’t skip the high heat — 425°F gives veggies that golden, roasted finish.
- Add feta after roasting so it stays creamy, not melted.
- Balance flavors — sweet roasted veggies + salty feta + tangy dressing.
- For extra depth, use a mix of Mediterranean herbs (thyme, basil, oregano).
- Leftovers? Toss with quinoa for an easy next-day lunch.
Fun Variations to Try
- Vegan: Skip the feta and use a tahini or avocado dressing.
- Autumn Twist: Add roasted sweet potatoes, cranberries, and pecans.
- Greek Style: Add olives, cucumber, and a lemon-oregano dressing.
- Honey Balsamic: Drizzle with a honey-balsamic glaze before serving.
- Warm Grain Bowl: Mix with farro, quinoa, or couscous for a full meal.
- Garlic Herb Deluxe: Add roasted garlic cloves for a bold flavor punch.
Perfect Pairings
- Pair with lemon herb chicken or grilled salmon for a light dinner.
- Serve alongside quinoa pilaf or lentil soup for a cozy vegetarian spread.
- For holidays, pair it with roasted turkey or stuffed peppers — stunning on any Thanksgiving or Christmas table.
A Bite Full of Health
This roasted vegetable salad is rich in fiber, antioxidants, and healthy fats. The olive oil and feta add heart-healthy Mediterranean flavor, while the variety of vegetables brings vitamins A, C, and potassium. It’s a colorful way to nourish your body — and your mood.
Questions You Might Have (FAQ)
Q: Can I roast the veggies in an air fryer?
A: Yes! Cook at 400°F for 12–15 minutes, shaking halfway through.
Q: Which dressing works best?
A: Balsamic glaze, honey mustard, or tahini dressing — all pair beautifully.
Q: Can I make this without feta?
A: Absolutely. Try goat cheese, avocado, or vegan feta for a twist.
Q: What meats go well with it?
A: Grilled chicken, shrimp, or steak make it a hearty main meal.
Q: Is it good cold?
A: Yes — it’s just as delicious served cold, making it perfect for meal prep.
Nothing beats a homemade bowl of Roasted Vegetable Salad with Feta — golden veggies, creamy cheese, and tangy balsamic glaze in every bite. Whether it’s a cozy weeknight dinner or a show-stealing holiday side, this dish brings color, comfort, and Mediterranean flair to your table.
