Roasted Vegetable Salad

Roasted Vegetable Salad by

Kelli Smith and Erin Barnett


This is a tasty dish that's also healthy.

Serves: 2


  • 1 red onion, chopped
  • 1 small butternut squash, cubed
  • 10 baby potatoes, cubed
  • 2 carrots, chopped
  • 2 cups (bagged) broccoli and cauliflower florets
  • 2 tbsp. olive oil, divided
  • 4 handfuls arugula salad mix
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. each of fresh basil, cilantro, and parsley, finely chopped
  • 2 pinches sea salt and black pepper, divided
  • 1 (4 oz.) container of light feta cheese


  1. Preheat oven to 350°F.
  2. In a bowl, combine all chopped veggies with 1 tbsp. olive oil and half the salt and pepper.
  3. Place on a sheet pan and bake for 45 minutes.
  4. In a bowl, mix together the rest of the olive oil, salt, pepper, along with the vinegar and herbs.
  5. Remove vegetables from the oven.
  6. Divide the salad mix between 2 bowls, top with roasted vegetables, and drizzle the dressing on top. Finish off the salad with a sprinkle of feta.