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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- 1/3 head Cauliflower (cut into florets)
- 1/2 medium Zucchini (sliced or diced)
- 1/2 medium Red bell pepper (sliced)
- 1/2 small Eggplant (sliced)
- 8 small Cherry tomatoes
- 2 tbsp Olive oil
- Sea salt
- Black pepper
- 1/4 cup Olive oil
- 2 tbsp Balsamic vinegar
- 1/4 tsp Sea salt
- 1/8 tsp Black pepper
- 1 tbsp Fresh basil (chopped)
- 1/4 cup Feta cheese (crumbled)
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.
Serving size: ~3/4 cup (varies depending on the size of your veggies), equivalent to 1/4 of entire recipe
Video Showing How To Make Roast Vegetable Salad:
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