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I’m leaving on a much-needed vacation today! We’re traveling to Europe, and I can’t wait to tell you more about it on Instagram and in my free email newsletter. In the meantime, I want to help you make the most of your summer produce with this easy cold roast vegetable salad recipe. Roasted vegetable salad with balsamic dressing and feta is one of my favorite summer salads right now.
So, why this one, and why now? Well, I always miss low carb salads the most when I travel. That might sound a little strange (of all the things to miss, right?!), but hear me out. In many countries, salads are usually the same basic greens, with maybe some tomato and cucumbers. After a few days of that, I start to miss some of the more creative salads I love making.
And smack in the middle of August, it almost saddens me to leave all the fresh veggies that are at their best right now. (I said almost. I can’t wait because I love travel!)
So, I wanted to leave you with a summer salad that I’ve had on repeat lately. It’s brimming with fresh summer produce that’s at peak season right now. I hope you’ll be making it again and again, like I have.
Low Carb Veggies for Cold Roast Vegetable Salad
You definitely have some flexibility with what veggies to use for this roasted vegetable salad with balsamic dressing. I went for it with all the low carb veggies that are abundant and look great right now:
- Red peppers (you can easily make your own roasted red peppers for this!)
- Fresh basil
But really, you can make this cold roast vegetable salad recipe with just about any veggies you like! If you want to keep it low carb, check the low carb food list for options.
Just make sure to choose veggies that will take a similar amount of time to roast. If you can, avoid most super dense root vegetables, like carrots, beets and potatoes – they are higher in carbs and also take a very long time to get soft enough.
How To Make Roast Vegetable Salad with Balsamic Dressing
The process for how to make roast vegetable salad is easy enough:
Cut the veggies to a similar size.
This is important so that they cook through around the same time. No one wants the hassle of removing some out of the oven while others need to bake for longer!
If you want to use some veggies that take longer to roast, like radishes, you can cut those super small. Worst case, just keep them in for longer if you have to.
Roast the veggies.
Drizzle the vegetables with some olive oil, then sprinkle with sea salt and black pepper. Roast ’em in a single layer, until they are browned and soft.
Yum. You may or may not be able to resist eating them as-is at this point!
Make the dressing.
You can whisk together the dressing while the veggies are in the oven or while they are chilling later. It doesn’t really matter, because you can easily make it ahead.
The dressing for this cold roast vegetable salad with feta is a simple balsamic vinaigrette. It pairs just perfectly with seasonal summer vegetables!
Combine the roast vegetable salad.
Now, all that’s left is to chill and throw everything together! Let the veggies cool, then chill in the fridge.
When ready to serve, toss the roasted vegetable salad with balsamic dressing. Finally, add the fresh basil and crumbled feta. Hello, summer!
How Long Does Roast Vegetable Salad Last?
This cold roast vegetable salad recipe stores incredibly well, because there are no greens to go bad. The only exception is fresh basil, so just add that in right before serving. The feta is also best to add last-minute if you can.
Other than that, roasted vegetable salad will store in the fridge for 5 to 7 days. That makes it perfect to have on hand for meal prep.
Cold roast veggie salad makes such a yummy lunch, even by itself if you want something light. Otherwise, feel free to add some grilled or shredded chicken if you need some protein to make it a meal! If you need a main dish to pair with it, try Crock Pot creamy Tuscan garlic chicken (or creamy Tuscan salmon), crispy oven baked chicken thighs, or lemon herb Parmesan crusted salmon.
Cold Roast Vegetable Salad with Feta and Balsamic Dressing
Easy Cold Roast Vegetable Salad with Feta and Balsamic Dressing
Cold roast vegetable salad with feta and balsamic dressing needs just a few simple ingredients! This easy roasted vegetable salad recipe stores well and is made with low carb veggies.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (204 degrees C).
Arrange the veggies in a single layer on a large baking sheet. Drizzle with olive oil, and sprinkle both sides with sea salt and black pepper.
Roast vegetables in the oven for 20 minutes.
Flip the eggplant and cauliflower, then return to the oven and roast for 10-20 more minutes, until soft and starting to brown.
Transfer the veggies to a bowl or container, cover, and chill for about an hour, until cold.
Meanwhile, make the dressing. Whisk together all the dressing ingredients until emulsified. Adjust sea salt and black pepper to taste.
Toss the veggies with the dressing. At this point you can return to the fridge to store, or serve.
To serve, add fresh basil and crumbled feta to the salad.
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Serving size: ~3/4 cup (varies depending on the size of your veggies), equivalent to 1/4 of entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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