This Roast Vegetable Salad is the perfect budge friendly weeknight meal! You can use your favourite vegetables to put this recipe together and it will feed a crowd when served as a side dish.
This salad can be enjoyed both warm and cold and it perfect for your next BBQ.
Why you will love this recipe:
- Budget friendly – this recipe is perfect for using up leftover veggies!
- Versatile – you can use your favourite root vegetables to make this salad.
- Feeds a crowd – you can double the ingredients for this recipe if you are feeding a crowd, it’s also perfect as a side dish.
Roast Vegetable Salad Ingredients
Please note you will find the full list of ingredients and instructions in the recipe card below.
- Pumpkin
- Sweet Potato
- Carrots
- Zucchini
- Red Capsicum
- Baby Peas
- Couscous
- Extra Virgin Olive Oil
- Butter
- Feta
How to Make Roast Vegetable Salad
- Chop the vegetables in pieces approximately 4 cm long.
- Place onto a baking tray and drizzle with a little olive oil and season with salt and pepper. Bake until roasted.
3. Place the couscous into a bowl. Add the water and stir to combine. Let the bowl sit for 5 minutes until the water has been absorbed.
4. Add the roasted vegetables and peas and gently mix to combine.
5. Place onto a serving plate and crumble feta over the top just before serving.
Tips for Making this Recipe:
- You can use any type of root vegetable which can be roasted for this recipe, corn is and baby spinach leaves are also great additions.
- The vegetables can be sliced into larger/small pieces, however this will impact the cooking time.
- This recipe can be doubled.
- To make dairy free – omit the feta.
- Either regular or wholemeal couscous can be used for this recipe.
- Once prepared, this recipe can be stored in the fridge for 2 -3 days.
Combine equal parts of couscous and hot water in a bowl. Gently stir and cover with cling wrap or a towel and sit for 5 minutes. Stir through with butter and serve.
More Salad Recipes:
- Roast Pumpkin Salad
- The BEST Potato Salad Recipe | Easy Six Ingredients
- Chicken Caesar Salad
- Prawn Cocktail Salad | Homemade Cocktail Sauce Recipe Included
- The BEST Creamy Pasta Salad
- Crunchy Noodle Salad with Toasted Almonds
- Chicken Cobb Salad Recipe
Roast Vegetable Salad
Equipment
- Baking Tray
Ingredients
- 500 grams pumpkin chopped into 4cm pieces
- 300 grams sweet potatoes chopped into 4 cm pieces
- 120 grams zucchini chopped into 4 cm pieces
- 200 grams carrots chopped into 4 cm pieces
- 1 red capsicum chopped into 4 cm pieces
- 1 tablespoon extra virgin olive oil
- 100 grams peas cooked
- 1 cup couscous
- 20 grams butter
- 1 cup hot water
Instructions
- Pre-heat oven to 190 degrees celsius (fan-forced).
- Place the chopped vegetables onto a baking tray and lightly drizzle with olive oil and season with salt and pepper. Cook for 30 minutes before carefully turning and cooking for a further 20 minutes or until roasted.
- To prepare the couscous, place the couscous in a large bowl. Carefully add the hot water and stir to combine. Cover the top of the bowl with cling wrap or a towel and let sit for 5 minutes or until the water has all absorbed and the couscous is light and fluffy. Add the butter and stir through with a fork.
- Add the peas and roasted vegetables and gently mix to combine.
- Transfer to a serving plate and sprinkle with feta just before serving.
Notes
- You can use any type of root vegetable which can be roasted for this recipe, corn is and baby spinach leaves are also great additions.
- The vegetables can be sliced into larger/small pieces, however this will impact the cooking time.
- This recipe can be doubled.
- To make dairy free – omit the feta.
- Either regular or wholemeal couscous can be used for this recipe.
- Once prepared, this recipe can be stored in the fridge for 2 -3 days.
Nutrition
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Kim @ Zonkt Designs
Well you know you ladies had me at Salad! right?
Lauren
Haha, of course!
Krissy @ Pretty Wee Things
You’ve just reminded me to roast up the veggies sitting at the bottom of my fridge! xxx
Lauren
Perfect! Thanks again for sharing such a great recipe 🙂
Paula, The Geeky Shopaholic
Pinned this! It looks delicious and easy!
Lauren
Thanks Paula, enjoy!
Lucy @ Bake Play Smile
Yummo!!! And so simple too!
Lauren
Simple and delicious, what more could you want 🙂
Ingrid
Roast veggies are delicious! I’ll definitely be skint this salad!
Lauren
Enjoy 🙂
Shari from GoodFoodWeek
How good are roast veggies?
Lauren
My favourite, I could eat them all on their own 🙂
Sammie @ The Annoyed Thyroid
Yum! This is my kind of salad – I love that it’s so versatile and you can mix and match the veggies!