Roasted Root Vegetable & Walnut Feta Salad

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Roasted Root Vegetable & Walnut Feta Salad

This Roasted Root Vegetable & Walnut Feta Salad is warm, colorful, and packed with cozy fall flavors. Tender roasted vegetables, crunchy toasted walnuts, creamy feta cheese, and fresh greens are tossed together with a simple balsamic dressing for a salad that feels hearty enough to be a full meal. It’s perfect for holiday tables, lunch, or a comforting winter dinner side.

Ingredients

For the Roasted Vegetables

  • 2 carrots, peeled and cut into 1-inch cubes
  • 2 parsnips, peeled and cut into 1-inch cubes
  • 1 beet, peeled and cubed
  • 1 small sweet potato, peeled and cubed
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme or rosemary

For the Salad

  • 3 cups mixed greens or arugula
  • ½ cup walnuts
  • ¾ cup feta cheese, crumbled

For the Dressing

  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Pinch of salt and black pepper

Instructions

1. Roast the Vegetables
Preheat the oven to 425°F (220°C). Place the carrots, parsnips, beet, and sweet potato on a large baking sheet.

Drizzle with olive oil and season with salt, pepper, and dried thyme or rosemary. Toss everything together until evenly coated.

Spread the vegetables into a single layer. Roast for 25–30 minutes, flipping halfway through, until tender with caramelized golden edges. If you prefer to prevent the beet color from spreading, roast the beets separately or add them to the tray 10 minutes earlier.

2. Toast the Walnuts
While the vegetables roast, place the walnuts in a dry skillet over medium heat. Toast for 3–4 minutes, stirring often, until fragrant and lightly golden. Remove from heat and let cool slightly.

3. Make the Dressing
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper until smooth and well combined.

4. Assemble the Salad
Arrange the mixed greens or arugula in a large serving bowl or platter. Top with the warm roasted vegetables, toasted walnuts, and crumbled feta cheese.

Drizzle the dressing over the salad just before serving.

Tips

  • Warm vegetables slightly soften the feta, creating a creamy texture.
  • Goat cheese can be used instead of feta for a richer flavor.
  • Add smoked paprika or cumin to the vegetables for extra warmth and depth.
  • This salad pairs beautifully with roasted chicken, soup, or crusty bread.

Nutrition (Approx. Per Serving)

  • Calories: 340
  • Protein: 8g
  • Carbohydrates: 24g
  • Fat: 24g
  • Fiber: 6g
  • Sugar: 9g

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