This roast vegetable salad is a great summer dinner full of healthy fresh greens and chopped Mediterranean veggies marinated in a mixture of olive oil and lemon juice all served on a bed of hummus.
I am eating this salad every day forever 😍
It's got a whole host of my favourite ingredients, is perfect in its simplicity and works amazingly for leftovers. I like to use courgette (zucchini), red peppers and aubergine (eggplant) which are roasted until sweet and caramelised around the edges.
You could really use any vegetables that roast well in this salad so it's great for adding any veggies that you've got wilting in the fridge.
In general I'd recommend using this recipe as a base to add whatever you've got on hand. If you're lacking the herbs and spices listed then pretty much anything else will work and if you prefer a different salad green to rocket then feel free to use that instead.
Why we love this roast vegetable salad...
It's a simple recipe which takes less than 15 minutes of hands on prep time and turns out so full of flavour
This salad makes great leftovers which make a delicious lunch the day after first making it
It's super customisable from the veggies to the dressing, you can add any ingredients you like to make this salad your own
It's also vegetarian and gluten free which makes it ideal for a healthy weeknight dinner
Roasted Vegetable Salad Ingredients
Vegetables: I like to use courgette, aubergine and red peppers for this salad but there are loads of others that would work including sweet potato, butternut squash, mushroom and cherry tomatoes
Halloumi: For this salad I simply fry in dry pan until crispy and browned. For more tips on preparing this delicious cheese check out my how to cook halloumi post
Sun Dried Tomatoes: Just like in this vodka pasta sauce, these add such a yummy tang to the salad
Za'atar & Sumac: These are two of my favourite spices (sumac also features in the spiced chickpeas that pair with this amazing pan fried sea bass) but you could go for anything you like to change up the flavour, smoked paprika or chilli flakes would also be delicious
Rocket: These are my favourite salad greens but you could switch to anything else you like
Lemon Juice: For that added brightness
Hummus: I use store bought smeared across the plate before topping with the rest of the salad and it adds so much extra flavour
Roast Veggie Salad Instructions
Roast the vegetables: Spread the chopped vegetables on a baking sheet and toss with olive oil and salt and pepper. Roast for 30 minutes
Fry the halloumi: Cook the halloumi in a dry frying pan until it's browned and crispy
Make the salad: Put the roasted vegetables, rocket, sun dried tomatoes, lemon juice and olive oil in a large bowl and toss together. Put a smear of hummus on a plate and top with a helping of the salad
Expert tips for making roast vegetable salad
You can make this whole salad for meal prep and it stores well in the fridge for up to 3 days
I love this salad served on hummus but you could switch for another dip of your choice if you prefer
This salad is just as good served cold as it is when it's freshly cooked
If you want to make this recipe vegan you can leave off the halloumi or switch for fried tofu
Can you eat roasted vegetables cold?
Yes, absolutely! This salad tastes great cold so it's a great recipe for making ahead.
What vegetables should I put in my salad?
For this recipe I used aubergine, courgette and red pepper but you can use any vegetables that roast well. There are so many that would work well here...think sweet potato, sprouts, carrots, cherry tomatoes or onion wedges to name just some of them!
Do you season vegetables before roasting?
Yes! Don't forget to add plenty of salt and pepper to your vegetables before putting them in the oven.
Want more? Try these other salad recipes!
- Moroccan Tomato Salad
- Cobb Salad with Pasta & Roasted Chickpeas
- Middle Eastern Bean Salad
- Healthy Potato Salad with Greek Yoghurt
- Nicoise Salad
- Salmon Salad with Watercress & Edamame
Roast Vegetable Salad with Halloumi
For the Roast Vegetables
- 1 Courgette chopped into half moons
- 1 Aubergine chopped
- 2 Red Peppers chopped
- Salt and Pepper
- Olive Oil
For the Salad
- 225 g Halloumi sliced
- 5 Sun Dried Tomatoes finely chopped
- 1 teaspoon Za'atar
- ½ teaspoon Sumac
- 70 g Rocket
- 2 tablespoon Lemon Juice
- 2 tablespoon Olive Oil
- 100 g Hummus
- Salt and Pepper
- Heat the oven to 200°C/400°. Spread the chopped courgette, aubergine and peppers on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper then toss and place in the oven. Roast for 30 minutes.
- While the vegetables are roasting fry the halloumi. Heat a dry frying pan over a medium heat and cook the halloumi in batches until browned on both sides.
- Place the roasted vegetables in a large bowl, add the sun dried tomatoes, za'atar, sumac, rocket, lemon juice and olive oil. Toss together and sprinkle with salt and pepper to taste. Spread a spoonful of hummus across the bottom of 4 plates or bowls, add some of the salad and top with the halloumi.
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