Meatless Monday’s: Roasted Root Veg Salad with Feta
There’s something magical about roasted root vegetables—the way the oven coaxes out their natural sweetness, caramelizes their edges, and fills your kitchen with an aroma that feels like autumn wrapped in a blanket. This Roasted Root Veg Salad with Feta is a dish that balances earthy comfort with bright, fresh flavors. It’s hearty enough to be a meal on its own, yet elegant enough to serve as a side at a dinner party.
Carrots and parsnips bring their subtle sweetness, pumpkin adds creamy depth, and the rocket (arugula) cuts through with peppery freshness. Crumbled feta lends a salty tang, while pumpkin seeds add just the right crunch to keep each bite exciting. The drizzle of olive oil ties it all together in the simplest way possible—because sometimes, less really is more.
Perfect for cool-weather meals, holiday gatherings, or simply a weeknight dinner upgrade, this salad proves that healthy eating doesn’t mean sacrificing flavor. It’s colorful, nutrient-rich, and absolutely satisfying—making it one of those recipes you’ll crave again and again.
Roasted Root Veg Salad with Feta
Ingredient List
2 medium carrots, peeled
2 medium parsnips, peeled
1 lb. (450g) pumpkin, peeled
2 tbsp. olive oil
4 oz. (120g) rocket (arugula)
2 oz. (50g) feta
¼ cup (30g) pumpkin seeds
Salt & pepper, to taste
Directions
Preheat the oven to 400°F (200°C).
Peel carrots and parsnips, then cut into small strips. Peel and cube the pumpkin.
Place vegetables into a roasting tray, coat evenly with 1 tbsp. olive oil, and season with salt and pepper. Roast for 20–30 minutes, depending on thickness, until golden and tender.
In a large bowl, toss roasted vegetables with rocket and drizzle with the remaining 1 tbsp. olive oil.
Sprinkle with crumbled feta and pumpkin seeds. Season again with salt and pepper to taste. Serve warm or at room temperature.
Makes 4 servings.
Nutrition Facts
Calories per serving: 197
Fats per serving: 11 grams
Protein per serving: 6 grams
Carbohydrates per serving: 21 grams
This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.
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