This Roasted Veggie Salad has a little bit of everything – peppery arugula, savory roasted vegetables, sweet and acidic pickled onions and peppers, salty feta cheese, and creamy dressing. Serve it up with crusty bread or alongside your favorite protein and make salad believers out of all your loved ones!
Let’s face it, the salads you make at home are never as good as your favorite restaurant salad. For that reason (and because Ryan isn’t a big salad fan), salads are rarely on the menu at our house. But this Roasted Veggie Salad can make even the non-salad believer into a believer. In Ryan’s words “I wasn’t excited for dinner because you said it was going to be a salad… but this is actually really good”. That’s about as raving of a review you can get about a salad from Ryan.
I think the key to a good salad is that all the components are delicious and flavorful on their own so that when they come together, there is nothing bland about it. This salad starts with a bed of arugula. Now if you aren’t an arugula fan, you’re wrong. Just kidding, I know it can be polarizing but in my personal opinion, it is the superior salad green. But if you are one that finds it too bitter, you can substitute it for your favorite leafy green such as spinach.
Next up is the roasted veggies that are simply tossed with olive oil and a generous amount of salt and pepper. Then comes the good stuff, pickled red onions and pickled peppers. Acidic, a little sweet, a total burst of flavor. You can use pepperoncini peppers but if you are able to find some sweet and hot peppers at your local grocer, I love them in this salad. Topped with a crumbly feta and a drizzle of herby green goddess dressing.
Grilled Veggie SaladCourse: Salads, Main, DinnerDifficulty: Easy
5 oz. Arugula
1 eggplant, cubed
1 zucchini, cubed
1 portobello mushroom, cubed
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
4 oz. vegan feta, crumbled
½ cup pickled red onions (store bought or homemade)
½ cup pickled peppers (hot & sweet cherry peppers or pepperoncini peppers)
1 cup green goddess dressing (store bought such as Primal Kitchen or homemade)
- Preheat oven to 400. Toss eggplant, zucchini, and mushroom with olive oil, salt, and pepper. Spread evenly on two baking sheets and roast for 20-25 minutes, tossing halfway through.
- To serve, toss arugula, grilled veggies, feta, pickled onions and peppers, and desired amount of dressing.
- Serve with toast or alongside your favorite protein.
- This is a very adaptable recipe, substitute any of your favorite roasting veggies!