Roasted Vegetable Salad

If your New Year’s resolution is to eat more vegetables, this is a great recipe for you. Vegetables are roasted in a hot oven until they are crispy on the outside and tender on the inside and then tossed with a dressing and fresh greens.

This is a great way to use up all the vegetables you had every intention of eating but are taking up space in your fridge. You can use any vegetable you love for this salad. Carrots, mushrooms, onions and peppers all taste amazing when roasted. You can also include potatoes, brussels sprouts and zucchini. The possibilities are endless.

It doesn’t take much seasoning to add a whole lot of flavour. Salt, pepper and garlic is all you need. The roasting process adds a whole other dimension with caramelization making the veggies sweeter and more complex in flavour.

Spinach and arugula add a freshness to the salad which is dressed simply with olive oil, balsamic vinegar and sweetened with maple syrup. Of course cheese is the perfect finishing touch, in this case feta.

Roasted Vegetable Salad


  • Vegetables potatoes, carrots, peppers, mushrooms, brussels sprouts, zucchini
  • Spinach
  • Arugula
  • olive oil
  • 2 Tbsp minced garlic 30 ml
  • ¼ cup olive oil 65 ml
  • 2 Tbsp balsamic vinegar 30 ml
  • 1 Tbsp maple syrup 15 ml
  • Salt to taste
  • Pepper to taste
  • Feta to taste


  • Cut up your favourite vegetables and toss them with oil and garlic.
  • Sprinkle with salt and pepper and bake on a baking sheet at 400 degrees for 20-25 minutes.
  • To assemble the salad, place spinach and arugula in a bowl.
  • Top the greens with the roasted vegetables.
  • Combine the olive oil, vinegar and maple syrup in a mason jar and give it a good shake.
  • Top the salad with the dressing and top with feta crumbles.