Modern Roasted Vegetable Salad

About this recipe

This updated roasted vegetable salad combines a vibrant mix of vegetables, roasted to perfection, with a zesty dressing. Ideal as a hearty main or a flavorful side, it's packed with nutrition and colors that delight the eyes and palate. Topped with crumbled feta, this dish is sure to impress dinner guests and family alike.

Ingredients

• 3 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes, and carrots)
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups mixed salad greens (such as arugula and spinach)
• 1/4 cup crumbled feta cheese
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced

Directions

1. 1

   Preheat oven to 425°F (220°C).

2. 2

   Chop mixed vegetables into uniform pieces for even roasting.

3. 3

   Toss vegetables with 2 tablespoons olive oil, salt, and pepper.

4. 4

   Spread on a baking sheet in a single layer and roast for 25 minutes until tender and slightly charred.

5. 5

   Whisk remaining olive oil, balsamic vinegar, honey, Dijon mustard, and minced garlic in a small bowl to make the dressing.

6. 6

   Allow vegetables to cool slightly, then combine with salad greens in a large bowl.

7. 7

   Drizzle dressing over salad and toss to coat.

8. 8

   Top with crumbled feta cheese and serve immediately.