I’m always on the lookout for new salad recipes. This Feta and Roasted Vegetable Salad recipe inspired by Well Plated was made for this weekend’s Father’s Day celebrations and I will be making it again. It is easy to follow and like most salad recipes, you throw a bunch of ingredients together.

While the cauliflower and sweet potato do need to be roasted, it still only takes about 30 minutes to prepare. For the event, I prepared the salad in the morning and kept it refrigerated until it was time to serve. It can also stay refrigerated for up to 5 days if you wish to prepare it in advance.

Unfortunately, I wouldn’t recommend freezing it due to the water content of many of the ingredients. (I’ve learned from past experiences and let’s just say, I don’t wish mushy salad on anyone). You can try it though! If anything, I would prepare everything I could beforehand, keep them stored separately as needed, and assemble the salad a few minutes before serving.

Feta and Roasted Vegetable Salad Recipe

Ingredients

(Approximately 12 servings)

3 Medium Sweet Potatoes, cut into cubes
3 Small Cauliflower Heads or Broccoli, cut into florets
2 Large Zucchinis (or 3 Medium), cut into cubes
2 cups Feta Cheese, crumbled
3 Small Red Onions
3 (15oz) cans Chickpeas, rinsed and drained
0.75 cup Fresh Parsley, chopped
1 box Quinoa or Couscous
Extra Virgin Olive Oil, as needed

For The Dressing

6 Tbsps Extra Virgin Olive Oil
6 Tbsps Red Wine Vinegar
4.5 tsp (about 3 cloves) Garlic, minced
3 tsp Dried Oregano
1.5 tsp Dijon Mustard
3 tsp Salt
1.5 tsp Pepper

Instructions

Place racks in the upper and lower thirds* of the oven and preheat the oven to 400 degrees F.

*You may also do one sheet pan at a time if you (or your oven) prefer. In this case, you may not need to rearrange the placement of the oven racks. I did one pan at a time due to our oven and it worked just fine- it will just add 20 minutes to the cooking time.

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 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 oil.

Sprinkle each sheet pan with salt and 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 toss the vegetables to ensure even cooking.

Spread the vegetables back into an even layer, rotate the pans’ positions, then continue baking until the vegetables are crisp-tender about 10 to 15 minutes.

Prepare the Dressing

In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and pepper. Once the vegetables are done roasting, place them into a large serving bowl and add the chickpeas.

While the vegetables are still warm, pour the dressing over the top and toss gently to coat. Gently stir in the couscous/quinoa, feta, and parsley if using, and serve with pita.

Enjoy!

Related:

Mandarin Salad Recipe
Thai Quinoa Salad Recipe
Shrimp and Avocado Citrus Salad Recipe