It’s nearly the weekend and for me, that usually means the big weekly food shop is just around the corner. I tend to do most of our grocery shopping on Fridays, so Thursdays are my “fridge clear-out” days, time to use up whatever is left and make room for the new week. This week, I found myself with a lot more vegetables than expected (I might have got a bit too carried away in the fresh product aisle last Friday!). So I thought: What better than a colourful Roasted Vegetable Salad to use them all up?
This is one of those flexible, no-fuss dishes that I keep coming back to. Not only does it help minimise waste, but it’s also hearty, vibrant and full of goodness. I don’t follow a strict recipe for this, it’s more like an inspiration to get creative with what you’ve already got in your fridge. All I’d say is, keep in mind a good mix of colours, textures and flavours to make your Roasted Vegetable Salad interesting and satisfying.
What’s in my fridge today?
Here’s what I ended up roasting this time. You don’t need to follow it to the letter, just use what you have. The key is cutting everything more or less the same size so they roast evenly.
- Sweetcorn – I sliced it into half-inch thick rounds using a sharp knife.
- Aubergine – cubed.
- Sweet potatoes – I had one orange and one purple, so I used them both, also cubed.
- Carrot – cubed
- Baby potatoes – also cubed.
- Jalapeño – sliced into half-inch pieces, for a little kick.
- Red pepper – finely chopped for a lovely pop of colour.
- One white onion and one purple onion – each quartered.
I laid all the vegetables out on two baking trays lined with baking paper. This is really important for even roasting – don’t overcrowd the trays. Lining the trays also helps stop the veg from sticking and makes the clean-up much easier (always a bonus!).
Season and Roast
Once everything is laid out neatly, it’s time to season. I gave the trays a very generous sprinkle of:
- Garlic granules
- Onion granules
- Paprika powder
- Salt and pepper
- A good drizzle of olive oil
I always find it best to use my hands to rub everything in. That way, each bit of veg gets coated nicely and absorbs all that flavour. Once seasoned, I popped the trays into the preheated oven at 200°C (fan-assisted) and let them roast for about 30 minutes, until golden and slightly crisp around the edges.
Add some freshness and crunch
While the vegetables were roasting away, I got on with prepping the rest of the salad. This is where the magic really comes together – roasted veg is amazing but pairing it with fresh, crunchy and creamy ingredients takes the dish to the next level.
Here’s what I added:
- Chopped lettuce – for a crisp and refreshing base
- Pomegranate seeds – juicy bursts of freshness and a lovely crunch
- Feta cheese – crumbled, because salty creaminess is just what this salad needs
- Pine nuts
- Walnuts, roughly chopped
The feta and nuts actually go into the oven with the veg for the final touch, more on that in a second.
Quick homemade dressing
No salad is complete without a dressing! For this one, I kept it simple but flavourful:
- Olive oil
- Balsamic vinegar
- Wholegrain mustard
- Honey
- Salt and pepper
Just whisk everything together and set aside. This dressing has a lovely balance of tangy, sweet and tiny bit of heat from the mustard, which works beautifully with the roasted vegetables.
Final touch: a quick roast for the cheese and nuts
Once the veg had finished roasting (after about 30 minutes), I took the trays out and sprinkled over the crumbled feta, pine nuts and chopped walnuts. Then I popped them back in the oven for another 5 minutes, just enough to toast the nuts and cheese. This short extra step really brings out the flavours and adds a lovely toasty depth to the salad.
Time to assemble
Now it’s time to bring everything together. I grabbed a big salad bowl and added the chopped lettuce first. Then I piled in the roasted vegetables (cheese and nuts included), scattered over the pomegranate seeds and drizzle the dressing all over. Give everything a gentle toss and you’ve got yourself a Roasted Vegetable Salad that’s colourful, full of flavour and texture and totally satisfying.
Final thoughts: no rule, just balance
What I love about this Roasted Vegetable Salad is that there are no rules. Every time I make it, it’s slightly different depending on what’s left in the fridge. Sometimes I throw in courgettes or mushrooms, sometimes leftover roast chicken or chickpeas for protein. It’s such a great way to use up odds and ends and avoid waste.
The main thing is to aim for a balance of textures, soft roasted vegetables, crunchy nuts, juicy fruit, crisp leaves and a variety of colours to make it look as good as it tastes.
If you’re clearing out your fridge and don’t know what to cook, give this Roasted Vegetable Salad a go. It’s healthy, flexible and utterly delicious.
If you fancy more vegetable and salad recipes to enjoy this summer, why not head over here to explore and try out more fresh and tasty ideas?
Roasted Vegetable Salad (From Clearing Out the Fridge)
Description
This Roasted Vegetable Salad is the perfect way to use up leftover vegetables before your next food shop. Featuring colourful, caramelised veg, fresh greens, crunchy nuts, juicy pomegranate seeds and a simple homemade dressing, it’s a satisfying and healthy dish you’ll want to make again and again. Ideal for summer lunches, light dinners, or as a vibrant side.
Ingredients
For the roasting
For the salad
For the dressing
Instructions
-
Prep the oven and the vegetables
- Preheat the oven to 200°C (fan-assisted)
- Cut all vegetables into similar-sized pieces for even roasting.
- Spread them out evenly on two lined baking trays.
-
Season and roast the vegetables
- Season the vegetables generously with garlic granules, onion granules, paprika powder, salt, pepper and olive oil.
- Use your hands to rub everything in well.
- Roast in the oven for 30 minutes until golden and tender.
-
Make the dressing
- Whisk together olive oil, balsamic vinegar, wholegrain mustard, honey, salt and pepper.
-
Roast the cheese and nuts
- After 30 minutes, remove the trays from the oven.
- Sprinkle over the feta, pine nuts and walnuts.
- Return to the oven for another 5 minutes.
-
Assemble the salad
- In a large bowl, add the chopped lettuce.
- Pile in the roasted vegetables (cheese and nuts included).
- Scatter over the pomegranate seeds.
- Drizzle the dressing all over and toss gently to combine.
- Serve warm or at room temperature.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 489.95kcal
- % Daily Value *
- Total Fat 26.99g42%
- Saturated Fat 6g30%
- Cholesterol 22.25mg8%
- Sodium 1060.57mg45%
- Potassium 1229.85mg36%
- Total Carbohydrate 56.87g19%
- Dietary Fiber 11.6g47%
- Sugars 21.22g
- Protein 11.49g23%
- Vitamin A 598.51 mcg
- Vitamin C 59.2 mg
- Calcium 212.07 mg
- Iron 3.01 mg
- Vitamin D 0.1 mcg
- Vitamin E 3.63 mg
- Vitamin K 60.01 mcg
- Thiamin 0.33 mg
- Riboflavin 0.42 mg
- Niacin 3.27 mg
- Vitamin B6 0.81 mg
- Folate 121.73 mcg
- Vitamin B12 0.42 mcg
- Phosphorus 293.39 mg
- Magnesium 99.13 mg
- Zinc 2.22 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
