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• This Roasted Vegetable Salad Recipe Is Anything but Boring
• Ingredients & Substitutions
• How To Make Vegetable Salad
• My Recipe Tips
• Roasted Vegetable Salad (Easy) Recipe card
• Serving Ideas
• Recipe Reviews

This Roasted Vegetable Salad Recipe Is Anything but Boring

This vegetable salad recipe came about because I was looking for a way to use up all the summer produce in my fridge, but I didn’t want another boring lettuce salad. So I roasted everything instead, and wow… the caramelized flavor, the tangy balsamic, the creamy feta– it just worked. Now this roasted vegetable salad shows up on my table all the time! Here’s why you’ll want it in your side dish rotation too:

• Big flavor from simple ingredients – You only need a handful of basics to make this, but the result tastes like way more effort. The balsamic, olive oil, and roasted veggies create layers of savory, tangy, slightly sweet flavor in every bite.
• Quick to prep, easy to roast – It takes just 10 minutes to chop and season the veggies. The oven does the rest, and you can make the dressing while it bakes. I love how hands-off it feels.
• Totally flexible with what you have – I’ve swapped in whatever veggies I had on hand and it always works. You can leave out the feta, use different herbs, or double the batch for meal prep or potlucks.

Ingredients & Substitutions

Here I explain the best ingredients for my vegetable salad recipe, what each one does, and substitution options. For measurements, see the recipe card .

Vegetables:

• Cauliflower – I usually just chop up a head of cauliflower, but pre-cut florets work great too. If you want to change it up, try roasted broccoli , romanesco , or even a mix of both. I even tossed in leftover pickled cauliflower once!
• Zucchini – I love how zucchini roasts up here, but you can totally swap in yellow squash, patty pan squash , or use a mix. Just don’t try cucumbers!
• Bell Pepper – I used a red one for a little sweetness, but any color works. If you have roasted red peppers instead, you can toss those in after roasting the rest.
• Eggplant – I go for small to medium eggplants since they’re less bitter and have fewer seeds. The smooth, firm ones are best. I used globe eggplant for this.
• Cherry Tomatoes – Grape tomatoes work just as well, and if you’re not into fresh tomatoes, sun-dried tomatoes are a great sub. Just slice them up and mix them in at the end.
• Olive Oil – I use it to help the veggies caramelize and hold onto all the seasoning. Extra virgin olive oil works great, but avocado oil or any neutral oil you like will do the job too.
• Sea Salt & Black Pepper

Vegetable Salad Dressing:

• Olive Oil – This is the base of the dressing. I usually reach for extra virgin olive oil, but any mild oil you like will work here.
• Balsamic Vinegar – Adds that tangy-sweet flavor I love in this roasted vegetable salad. If you’re out, you can swap in red wine vinegar, apple cider vinegar, lemon juice, rice vinegar, or even sherry vinegar.
• Sea Salt & Black Pepper

Add-Ins:

• Fresh Basil – I love using basil in this salad, but if you’re out, try other fresh herbs like parsley, chives, thyme, oregano, or even a little dill. Whatever you have on hand will add a nice pop of flavor.
• Feta Cheese – I usually go with feta, but crumbled goat cheese or shaved parmesan work just as well. Use whatever you like or already have in the fridge!

VARIATION: Use different vegetables.

You can make this rosated vegetable salad with whatever veggies you’ve got, just try to stick with ones that roast in about the same amount of time. I’ve used cherry tomatoes, asparagus, and red onion before — all worked great. I’d skip really dense ones like carrots, beets, or potatoes though, since they take way longer to cook.

How To Make Vegetable Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Roast the vegetables. Cut and spread the veggies out on a big baking sheet . Drizzle with olive oil, season with salt and pepper, and roast until the veggies are tender and golden. I like to chill them for a bit after so the salad is nice and cool.
2. Make the dressing. Whisk the ingredients together until they’re well combined. Taste and tweak the salt and pepper if you need to.
3. Combine the vegetable salad. Toss the roasted veggies with the dressing, then finish with fresh basil and a sprinkle of feta on top.

My Recipe Tips

• Cut everything about the same size. That way, all the veggies roast evenly and you don’t end up with some overcooked and others still crunchy.
• If the veggies are too close together, they’ll steam instead of roast. I spread them out on this large nonstick baking sheet which is the perfect size, and I don’t even need foil or parchment.
• Don’t skip flipping the veggies. I flip the cauliflower and eggplant halfway through so they get that nice golden color without burning.
• Letting the salad cool before adding dressing helps the flavors soak in better. Plus, it just tastes more refreshing.
• I always give the dressing a quick taste before tossing with the veggies. Sometimes it needs a little extra salt or vinegar, depending on the veggies I’m using.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Roasted Vegetables

• 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 ▢

Dressing

• 1/4 cup Olive oil ▢
• 2 tbsp Balsamic vinegar ▢
• 1/4 tsp Sea salt ▢
• 1/8 tsp Black pepper ▢

Add-ins

• 1 tbsp Fresh basil (chopped) ▢
• 1/4 cup Feta cheese (crumbled) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C).
2. 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.
3. Roast vegetables in the oven for 20 minutes .
4. Flip the eggplant and cauliflower, then return to the oven and roast for 10-20 more minutes , until soft and starting to brown.
5. Transfer the veggies to a bowl or container, cover, and chill for about an hour , until cold.
6. Meanwhile, make the dressing. Whisk together all the dressing ingredients until emulsified. Adjust sea salt and black pepper to taste.
7. Toss the veggies with the dressing. At this point you can return to the fridge to store, or serve.
8. To serve, add fresh basil and crumbled feta to the salad.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: ~3/4 cup (varies depending on the size of your veggies), equivalent to 1/4 of entire recipe

• Tips: Check out my recipe tips above to help you roast your veggies like a pro, build the best flavor, and make this vegetable salad recipe turn out just right.
• Serving ideas: See my serving ideas below for how to turn this vegetable salad into a complete meal or the perfect side dish.
• Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
• Meal prep: Roast veggies and make dressing ahead of time and store in the refrigerator. Mix add-ins and dressing right before serving.

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Vegetable Salad

Serving Ideas

Not sure what to serve with your roasted vegetable salad recipe? Here are some of my favorite ways to turn it into a full meal:

• Chicken – I like topping this with sliced lemon garlic chicken or tossing it next to some juicy grilled chicken thighs . It makes a super easy lunch.
• Seafood – This veggie salad goes great with Tuscan salmon or shrimp scampi . If I’m feeling fancy, I’ll pair it with surf and turf .
• Steak or Chops – I’ve had it with grilled steak and air fryer pork chops ! Both are quick, satisfying, and pair really well with the flavors in the salad.
• Soup & Casseroles – This is my go-to side when I’m making a cozy soup like tomato or coconut curry , or even something heavier like eggplant lasagna or stuffed spaghetti squash .

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Roasted Vegetable Salad (Easy)

My roasted vegetable salad recipe is an easy way to enjoy your favorite veggies cold or warm, with a simple balsamic dressing, feta, & basil.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/cold-roast-vegetable-salad/

Ingredients

Roasted Vegetables

• 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

Dressing

• 1/4 cup Olive oil
• 2 tbsp Balsamic vinegar
• 1/4 tsp Sea salt
• 1/8 tsp Black pepper

Add-ins

• 1 tbsp Fresh basil (chopped)
• 1/4 cup Feta cheese (crumbled)

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C).
2. 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.
3. Roast vegetables in the oven for 20 minutes .
4. Flip the eggplant and cauliflower, then return to the oven and roast for 10-20 more minutes , until soft and starting to brown.
5. Transfer the veggies to a bowl or container, cover, and chill for about an hour , until cold.
6. Meanwhile, make the dressing. Whisk together all the dressing ingredients until emulsified. Adjust sea salt and black pepper to taste.
7. Toss the veggies with the dressing. At this point you can return to the fridge to store, or serve.
8. To serve, add fresh basil and crumbled feta to the salad.

Maya’s Recipe Notes

Serving size: ~3/4 cup (varies depending on the size of your veggies), equivalent to 1/4 of entire recipe

• Tips: Check out my recipe tips above to help you roast your veggies like a pro, build the best flavor, and make this vegetable salad recipe turn out just right.
• Serving ideas: See my serving ideas below for how to turn this vegetable salad into a complete meal or the perfect side dish.
• Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
• Meal prep: Roast veggies and make dressing ahead of time and store in the refrigerator. Mix add-ins and dressing right before serving.

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)