Roasted Veggie Salad
Prep Time
15 mins
Cook Time
25 mins
Total Time
30 mins
Course: Salad
Keyword: fresh, healthy, vegetables
Servings: 2 salads
Author: Ella @
  • 2 - 4 golden potatoes, like yukon
  • 2 stalks Chinese celery
  • 8 asparagus spears
  • 1 cup white mushrooms
  • 1 cup fresh green beans
  • 2 tablespoons olive oil, divided
  • 4 cups arugula lettuce, wash, dry, and chop
  • 1/2 cup feta cheese, crumbled
  • chopped walnuts
  1. Wash and pat dry the vegetables, removing ends and any bad spots.

  2. Line a baking sheet with parchment paper or aluminum foil. Grease with a tablespoon of olive oil.

  3. Add the potatoes, celery, asparagus, and mushrooms in a single line.  Drizzle with 1 tablespoon olive oil. Roast in a 425°F oven for 25 minutes, or until the potatoes or soft when pierced with a fork.

  4. Meanwhile, in a small saucepan bring 2 cups of water and a teaspoon of salt to a boil. Add the green beans and boil for 3 - 5 minutes, or until tender but crisp.

  5. Drain the green beans and plunge in ice water. Drain and dry well.

  6. Toss the vegetables and lettuce together in a large salad bowl. Add the feta cheese and sprinkle with chopped walnuts. Serve with Greek Vinaigrette on the side.