Name: Spring Salad with Roasted Veggies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 4 cups mixed salad greens; 2 carrots, sliced; 1 zucchini, chopped; 1 bell pepper, chopped; 1 small red onion, sliced; 2 tablespoons olive oil; Salt to taste; Black pepper to taste; 1 cup cherry tomatoes, halved; 1/2 cup feta cheese, crumbled; 1/3 cup nuts or seeds (almonds or sunflower seeds); 2 tablespoons balsamic vinegar or lemon vinaigrette

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I like preparing this spring salad with roasted veggies when I want something fresh yet comforting. It combines crisp greens with warm, caramelized vegetables, creating a balance of textures and flavors that feels light but still satisfying.

Why You’ll Love This Recipe

I enjoy how this recipe brings together seasonal vegetables and simple ingredients into something vibrant and nourishing. The roasted veggies add depth and sweetness, while the fresh greens keep everything bright. I also appreciate how flexible it is, since I can easily adapt it based on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

mixed salad greens
carrots
zucchini
bell peppers
red onion
olive oil
salt
black pepper
cherry tomatoes
feta cheese
nuts or seeds (such as almonds or sunflower seeds)
balsamic vinegar or lemon vinaigrette

Directions

I start by preheating the oven to 200°C (400°F). I chop the carrots, zucchini, bell peppers, and red onion into even pieces, then toss them with olive oil, salt, and black pepper.

I spread the vegetables on a baking sheet and roast them until they are tender and slightly caramelized, usually about 20–25 minutes. Once done, I let them cool slightly so they don’t wilt the greens too much.

In a large bowl, I combine the mixed salad greens with cherry tomatoes and sprinkle in some nuts or seeds for crunch. I add the warm roasted vegetables on top, then crumble feta cheese over everything.

I finish by drizzling balsamic vinegar or a light lemon vinaigrette and gently toss the salad before serving.

Servings and timing

I usually make about 4 servings with this recipe.
Preparation takes around 15 minutes, roasting takes 20–25 minutes, and assembling the salad takes another 5 minutes.

Variations

I sometimes switch things up by adding roasted sweet potatoes or asparagus for extra variety. When I want more protein, I include grilled chicken or chickpeas. I also like experimenting with different cheeses like goat cheese or even skipping cheese for a lighter version.

storage/reheating

I store the roasted vegetables separately from the greens in the refrigerator for up to 3 days. When I’m ready to eat, I gently rewarm the vegetables and toss them with fresh greens. I avoid storing the salad already dressed, as it can become soggy.

FAQs

Can I make this salad ahead of time?

I prepare the roasted vegetables in advance and store them separately, then assemble the salad just before serving for the best texture.

What dressing works best?

I prefer a light vinaigrette like balsamic or lemon because it complements the roasted flavors without overpowering them.

Can I use frozen vegetables?

I can use frozen vegetables, but I make sure to roast them thoroughly to remove excess moisture and achieve good caramelization.

How do I keep the greens fresh?

I keep the greens dry and refrigerated, and only toss them with dressing right before serving.

Is this salad served warm or cold?

I like serving it slightly warm, with the roasted vegetables just cooled enough to mix with the fresh greens.

Conclusion

I find this spring salad with roasted veggies to be a perfect combination of fresh and hearty. It’s simple to prepare, easy to customize, and always brings a bright, seasonal feel to the table.

Spring Salad with Roasted Veggies

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A vibrant spring salad combining fresh greens with warm, caramelized roasted vegetables, topped with feta, nuts, and a light vinaigrette for a balanced and nourishing dish.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Salad
Method: Roasting
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

4 cups mixed salad greens
2 carrots, sliced
1 zucchini, chopped
1 bell pepper, chopped
1 small red onion, sliced
2 tablespoons olive oil
Salt to taste
Black pepper to taste
1 cup cherry tomatoes, halved
1/2 cup feta cheese, crumbled
1/3 cup nuts or seeds (almonds or sunflower seeds)
2 tablespoons balsamic vinegar or lemon vinaigrette

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Instructions

Preheat the oven to 200°C (400°F).
Chop carrots, zucchini, bell pepper, and red onion into even pieces.
Toss vegetables with olive oil, salt, and black pepper.
Spread on a baking sheet and roast for 20–25 minutes until tender and caramelized.
Let the roasted vegetables cool slightly.
In a large bowl, combine mixed greens and cherry tomatoes.
Add nuts or seeds for crunch.
Top with warm roasted vegetables and crumbled feta cheese.
Drizzle with balsamic vinegar or lemon vinaigrette.
Toss gently and serve immediately.