Warm Roasted Vegetable Salad

5 from 2 votes

My Roasted Vegetable Salad made with seasonal veggies, whole grains, feta cheese and a fresh herb dressing. The perfect winter or fall side!

Prep Time40

Cook Time40

Total Time1 20

Course: Salad

Cuisine: American

Keyword: salads, Sides, vegetables, Vegetarian

Servings:

Ingredients

For the salad:

2 large carrots diced
2 parsnips diced
1 delicata squash seeds removed and finely sliced
2 tablespoon olive oil divided
½ teaspoon salt divided
½ teaspoon black pepper divided
1 540 mL can chickpeas rinsed and drained
4 shallots finely sliced
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon paprika
1 cup farro uncooked (can be replaced with quinoa etc.)
¾ cup feta cheese crumbled
½ cup pickled red onions see notes section for recipe
⅓ cup pine nuts
Arugula for serving

For the green goddess dressing:

⅓ cup olive oil
1.5 cups mixed fresh herbs I enjoy dill, mint cilantro and chives
Juice of 1.5 lemons
2 cloves garlic
¼ cup water to thin
¼ teaspoon salt
⅛ teaspoon black pepper

Instructions

Preheat the oven to 400 F and prepare 2 large baking trays with parchment paper.
On one tray, add carrots, parsnips and delicata squash. Drizzle with ½ of the olive oil (1 tbsp) and sprinkle with ¼ teaspoon each salt and black pepper. Toss to combine.
On the second tray,arrange chickpeas and shallots. Drizzle with the remaining 1 tablespoon of olive oil and toss with the remaining ¼ teaspoon each of salt and pepper along with cumin, garlic powder, and paprika. Place both trays in the oven for about 30-40 minutes. *Note the chickpeas may be done faster than your carrots etc. If you are noticing the chickpeas getting quite roasted, take them out and continue cooking the carrot/squash tray.
While the vegetables are roasting, cook farro according to package instructions.
To make the green goddess dressing, add fresh herbs, lemon juice oil, garlic, water and salt + black pepper to a high powered blender. Blend until smooth.
Once the vegetables are done. Add cooked farro, roasted vegetables, feta cheese, pickled red onions, and pine nuts to a large bowl. Drizzle with dressing and toss to combine. To serve-serve over a bed of arugula (if you are making this salad to be eaten right away you can instead, add 4 cups of arugula directly into the salad and mix well)!

Notes

Quick pickled onions:

1 red onion, thinly sliced
1 cup distilled white vinegar
½ cup water
1 tablespoon salt

Add red onions to a mason jar. In a medium saucepan over medium-high heat add vinegar, water and salt. Bring to a boil. Once boiling, pour the liquid over the red onions. Allow to cool fully before sealing and placing the fridge.

*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

Nutrition

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