This Roasted Vegetable Salad with Feta and Fresh Apples is warm, comforting, and full of flavor. The vegetables roast until tender and caramelized, bringing out their natural sweetness. Tangy feta adds a creamy, salty contrast. Fresh apples give the salad a crisp bite and a touch of natural sweetness that balances everything beautifully.
Simple enough for a weeknight dinner and versatile for meal prep, this salad pairs perfectly with my easy pan-seared chicken or stands on its own as a light, satisfying "girl dinner."
Ready to make this nourishing roasted vegetable salad? Here's how to bring it all together:
Ingredients:
- 2 medium carrots, peeled and chopped
- 1 large, sweet potato, diced
- 2 medium apples, chopped
- 4 cloves garlic, minced
- ½ cup dry quinoa, a protein-packed, nourishing, and satisfying grain
- 3 oz feta cheese, crumbled
- 4 cups salad greens (optional base)
- Olive oil, salt, black pepper, rosemary
Optional Vinaigrette:
- ¼ Cup olive oil
- 3 Tablespoons honey
- 2 Tablespoons Dijon mustard
- 2 Tablespoons apple cider vinegar
- 1 Clove minced garlic
How to Make Roasted Vegetable Salad
- Preheat oven to 425°F.
- Roast the vegetables. Spread carrots and sweet potato on a sheet pan. Toss with olive oil, salt, pepper, and rosemary. Roast 20-30 minutes, turning once or twice. Add garlic halfway through.
- Cook quinoa. Combine quinoa with water. Bring to a boil, then simmer until tender. Fluff with a fork.
- Make vinaigrette. Whisk olive oil, honey, Dijon mustard, apple cider vinegar, and garlic until smooth.
- Assemble the salad. Toss roasted vegetables with quinoa, apples, feta, and vinaigrette. Serve warm or over greens if desired.
Tips & Variations
- Apples bring freshness and natural sweetness. Use crisp varieties like Honeycrisp, Fuji, or Pink Lady.
- Goat cheese works well instead of feta.
- Add crunch with toasted pecans or walnuts.
- Love roasted vegetables? Try them in other easy recipes like Crispy Baked Carrot Fries or Spicy Southwestern Roasted Sweet Potatoes.
Storage
Store leftovers in an airtight container for up to 4 days. Keep greens separate if serving over salad mix.
📖 Recipe
Roasted Vegetable Salad with Feta and Fresh Apples
Ingredients
- ½ cup dry quinoa
- ¾ cup water
- 2 medium carrots peeled and cut into ½ inch pieces
- 1 large sweet potato cut into ½-inch pieces (peel optional)
- 4 cloves garlic minced
- ½ teaspoon rosemary
- ½ tsp sea salt
- ¼ tsp black pepper
- 3 oz feta cheese
- 4 cups salad greens optional
- 2 medium apple chopped
Honey Mustard Vinegrette
- ¼ cup extra virgin olive oil
- 3 tablespoon honey
- 2 tablespoon dijon mustard
- 2 tbsp apple cider vinegar
- 1 clove garlic minced
Instructions
Make the Vinaigrette:
- Combine all vinaigrette ingredients in a small bowl.
- Whisk until blended and set aside
Roast the Vegetables:
- Preheat oven to 425 degrees F (220 C)
- Place sweet potatoes and carrots in a single layer on a sheet pan. Drizzle with olive oil and season with rosemary, salt, and pepper.
- Roast for 10 minutes, then add minced garlic. Gently toss and continue roasting until vegetables are tender and golden, 20-30 minutes, tossing occasionally.
Cook the Quinoa:
- Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat to low.
- Cover and cook for about 20 minutes, or until water is absorbed.
- Fluff with a fork.
Assemble the Salad:
- In a large bowl, toss roasted vegetables, garlic, quinoa, apples, feta, and ⅓ of the vinaigrette.
- Serve over salad greens (optional) and drizzle with remaining vinaigrette.
Notes
Nutrition
Nutritional Disclaimer
The nutritional information provided here is approximate and calculated using an online nutritional calculator. We strive to give you accurate information, but many factors can cause this data to vary widely. For more information, please read our full Nutritional Disclaimer.
Gloria says
Quinoa is such a great ingredient. Nutrition packed and easy to work with. Loving the sound of this healthy dish.
Jessica says
Thanks, Gloria!
Amanda Wren-Grimwood says
I love the idea of combining quinoa with roasted vegetables and the apples give a delicious crunch. Perfect!
Jessica says
Awesome!
Dannii says
I forgot how much I love quinoa, so thanks for the reminder. This looks delicious and veggie packed!
Jessica says
I appreciate your kind words! Thanks so much!
Gina says
Not sure which is more delicious the roasted vegetables or the salad dressing! Needless to say, this dish is a hit!
Jessica says
So happy to hear you loved this recipe!
sonia says
This recipe has many good and healthy ingredients!
Jessica says
Thanks, Sonia!
Yemi Edwards (King) says
I'm adding this to my must-haves. I will also share this recipe with my daughter. It sounds and looks amazing - Yemi
Jessica says
Thank you, Yemi. I hope you both love it as much as we do.
Krysten Quiles says
This looks SO GOOD. Totally trying this recipe!
Jessica says
Thank you!
Kathy says
This looks excellent! I adore roasted potatoes, so I'm definitely trying this recipe on the weekend.
Jessica says
I hope you love it as much as we do!
Sara says
I love this recipe and am going to add it to my meal plan next week. I would never have thought to put the apple in, but can see how that'd be a nice pop of flavour with the roasted veggies!
Jessica says
Hey, Sara. The pop of freshness from the apple is so yummy!
Phuong says
I also love roasted sweet potatoes. This looks supee yummy, can't wait to give this one a try.
Jessica says
I hope you love this dish as much as we do!
Kaybee Lives says
I love this! Fresh, veggies, healthy, and fall flavors all wrapped into one tasty salad! Great recipe!
Jessica says
Thanks, Kaybee!