This Smashed Roasted Veggie Salad is a delightful combination of textures and flavours, perfect for a hearty yet healthy meal. With crispy roasted vegetables, creamy feta, and a tangy balsamic dressing, this salad is both satisfying and nutritious. Ideal for lunch or dinner, it’s a great way to incorporate more veggies into your diet.
One of my favourite salads to make is this Smashed Carrot Salad, it's a simplified version of this Smashed Roasted Veggie Salad. If you're looking for other yummy salads you'll love this Roast Salmon and Greens Salad.
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Why you need to make this Smashed Roasted Veggie Salad
- Nutritious and Delicious: This salad is packed with a variety of vegetables, offering a rich source of vitamins, minerals, and fibre. The combination of roasted veggies, fresh rocket, and feta provides a balanced and flavourful meal.
- Easy to Prepare: Despite its gourmet appearance, this salad is straightforward to make. The simple roasting process and easy assembly make it a quick and impressive dish for any occasion.
- Versatile and Customisable: This recipe is highly versatile and can be adapted to suit different dietary preferences. Swap out veggies, add protein, or adjust the dressing to create a salad that fits your taste and nutritional needs.
Ingredients for Smashed Roasted Veggie Salad
- Carrots: Rich in beta-carotene and fibre, they add sweetness and a vibrant colour to the salad.
- Brussels Sprouts: High in vitamins C and K, they provide a crunchy texture and slightly bitter taste that balances well with other ingredients.
- White Potatoes: A good source of potassium and carbohydrates, they add heartiness and comfort to the dish.
- Rocket: Packed with vitamins A and C, it adds a peppery flavour and fresh crunch to the salad.
- Greek Feta: Provides creaminess and a salty tang, complementing the roasted vegetables and enhancing the overall flavour.
- Lebanese Cucumber: Offers hydration and a refreshing crunch, balancing the richer components of the salad.
- Red Onion: Adds a sharp bite and vibrant colour, contributing to the flavour complexity of the dish.
- Almonds: Provide healthy fats and a satisfying crunch, enhancing the texture and nutritional profile.
- Olive Oil: A healthy fat that helps to roast the vegetables and create a smooth, flavourful dressing.
- Balsamic Vinegar: Adds a tangy and slightly sweet note, tying together the flavours of the salad.
- Sea Salt and Pepper: Essential for seasoning, bringing out the natural flavours of the ingredients.
See recipe card for quantities.
Instructions
- Step 1: Steam the carrots, Brussel sprouts and potatoes.
- Smash them using the bottom of a glass, mug or cup etc.
- Step 3: Roast them until they are super crispy and caramelised.
- Step 4: Assemble with the rest of the salad ingredients and enjoy.
Hint: Make sure the vegetables are spread out in a single layer on the baking tray to ensure they roast evenly and become crispy.
Substitutions
Sweet Potatoes: Use instead of white potatoes for a sweeter, nutrient-dense option.
Spinach: Substitute for rocket if you prefer a milder green.
Goat Cheese: Replace feta with goat cheese for a different creamy and tangy element.
Variations
Add Protein: Incorporate grilled chicken, tofu, or chickpeas to make the salad more filling.
Different Veggies: Use roasted pumpkin, capsicums, or parsnips for a different flavour profile.
Herbed Dressing: Mix fresh herbs like basil, parsley, or dill into the dressing for an aromatic twist.
Storage
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to maintain the crispness of the vegetables and rocket. Reheat the roasted veggies in the oven for a few minutes to restore their crispiness before serving.
Top tip
Add the dressing just before serving to keep the salad fresh and prevent the rocket from wilting.
FAQ
Can I make this salad ahead of time?
- Yes, you can roast the vegetables and prepare the other components ahead of time. Store them separately and assemble the salad just before serving to keep it fresh.
Is this salad gluten-free?
- Yes, this salad is naturally gluten-free, making it suitable for those with gluten sensitivities.
Can I serve this salad warm?
- Absolutely, this salad can be served warm or at room temperature. The warm roasted veggies pair wonderfully with the fresh ingredients and dressing.
Related
Looking for other recipes like this? Try these:
Smashed Roasted Veggie Salad
Ingredients
- 300 g carrots cut into 1cm pieces
- 300 g brussel sprouts
- 300 g white potatoes extra small or cubed into 1 inch pieces
- 100 g rocket
- 100 g greek feta crumbled
- 1 Lebanese cucumber thinly sliced
- ¼ red onion thinly sliced
- ¼ cup almonds roughly chopped and toasted
- 2 tablespoon olive oil plus extra for roasting vegetables
- 2 tbsp balsamic vinegar
- sea salt
- pepper
Instructions
- Preheat your oven to 200C and line a large baking tray with baking paper.
- Add the potatoes, carrots and Brussel sprouts to a steamer and steam for 10 minutes or until super soft.
- Spread the veggies over the baking tray and use a glass to roughly smash them down. Drizzle with lots of olive oil and a good pinch of salt and pepper.
- Transfer to an oven and roast for 25 - 30 minutes or until super crispy. Some Brussel sprouts may get a little black on the outside but they should be fine on the inside.
- Add the rocket, feta, almonds, roasted veggies and onion to a large bowl. Shake the olive oil and balsamic vinegar together in a jar and pour over the salad when ready to serve. Enjoy!
Notes
- Roasting for Crispiness: Make sure the vegetables are spread out in a single layer on the baking tray to ensure they roast evenly and become crispy.
- Timing the Dressing: Add the dressing just before serving to keep the salad fresh and prevent the rocket from wilting.
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