Name: Roasted Vegetable Salad With Quinoa And Feta
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: For the Salad:; 2 tbsp extra-virgin olive oil (for roasting vegetables); 1.5 tsp sea salt; 16 baby carrots, peeled and halved if large; 12 baby beetroot, peeled and halved or quartered; 350 g pumpkin, peeled and cut into 2–3 cm chunks; 2 red onions, cut into wedges; 200 g kale, stems removed, chopped; 1 cup quinoa (tri-colour or white); 1¾ cups water or stock; 4 tbsp toasted pine nuts; 150 g marinated feta, drained; For the Dressing:; 2 tbsp extra-virgin olive oil; 2 tbsp white wine vinegar (or white balsamic); 1.5 tbsp orange juice, freshly squeezed; 2 tsp honey; 1 tsp wholegrain or Dijon mustard; Salt and freshly ground black pepper, to taste

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This vibrant roasted-vegetable salad features caramelised baby carrots, beetroot, pumpkin and red onion, mixed with al-dente quinoa, toasted pine-nuts and crisp kale chips — all topped with creamy marinated feta and a bright orange-mustard dressing. It works beautifully as a hearty main or a gorgeous side dish.

Why You’ll Love This Recipe

You’ll love this salad because it brings together so many complimentary textures and flavours: the sweetness of the roasted vegetables, the salty tang of the feta, the nutty crunch of pine-nuts, and the freshness of kale and quinoa. It’s gluten-free, can be prepped ahead and comes together quickly once the vegetables are roasted. Perfect for entertaining or a satisfying everyday meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Salad:

2 tbsp extra-virgin olive oil (for roasting vegetables)
1.5 tsp sea salt (approx, to season vegetables)
16 baby carrots (or heirloom carrots; about 2 bunches), peeled, trimmed, larger ones halved lengthways
12 baby beetroot, peeled, trimmed, halved (larger ones into quarters)
Approx 350 g piece (¼ small Kent style pumpkin), skin and seeds removed, cut into 2–3 cm bite-sized pieces
2 red onions, peeled, halved and each half cut into 6 wedges
200 g kale (such as Tuscan kale), washed and dried, thick central stem removed, leaves cut into ~2 cm pieces
1 cup quinoa (tri-colour or white)
1¾ cups water or stock (vegetable or chicken)
4 tbsp toasted pine-nuts (golden)
150 g marinated feta cheese (drained)

Dressing:

2 tbsp extra-virgin olive oil
2 tbsp white wine vinegar (or white balsamic vinegar)
1.5 tbsp freshly squeezed orange juice
2 tsp honey
1 tsp wholegrain mustard (or Dijon)
Salt and freshly ground black pepper, to taste

Directions

Preheat oven and line trays. Prepare the kale chips: preheat your oven to about 150 °C (fan-forced). Line a baking sheet with baking paper. Remove thick stems from the kale, chop leaves into bite-sized pieces (~2–3 cm), drizzle lightly with olive oil, season with a little salt, massage oil and salt into the leaves. Spread the kale leaves in one layer and bake for 10–15 minutes (about 12 minutes in the author’s oven) until crispy. Watch carefully near the end to avoid burning. Remove from oven, cool and set aside.
For the roasted vegetables: increase oven temperature to around 170 °C fan (or ~190 °C conventional). Line 2–3 oven trays with baking paper. On one tray place the carrots (drizzled with olive oil and seasoned with salt) and on a second tray the pumpkin pieces and onion wedges (lightly oiled, spread out). Roast the carrots for about 35-40 minutes (turning halfway) until tender and slightly caramelised. Roast the pumpkin and onions for about 25-30 minutes until caramelised and cooked through, stirring the onions halfway through cooking. Meanwhile, place the beetroot on foil lined with baking paper, drizzle with oil, season with salt, cover with another sheet of baking paper and foil to form a parcel, then roast for about 45-50 minutes until soft, then uncover and roast for another 15-20 minutes to caramelise. Once all vegetables are cooked and cooled, set aside.
Cook the quinoa: rinse the quinoa thoroughly under running water using a fine mesh sieve, rubbing seeds for ~20 – 30 seconds to remove the saponin coating. Drain, place in a medium saucepan with the 1¾ cups water or stock, let sit for ~15 minutes (optional). Bring to a boil, reduce heat to low with the lid on and cook for ~10–15 minutes until the liquid has just evaporated (the author’s took ~12 minutes). Fluff with a fork, replace the lid and set aside for ~10 minutes. Then transfer to a bowl or platter and allow to reach room temperature.
Toast the pine-nuts: preheat a frying pan over medium heat, add the pine-nuts, stir frequently until golden (approx ~3 minutes). Remove and let cool.
Make the dressing: place the olive oil, white wine (or white balsamic) vinegar, orange juice, honey, mustard in a small jar or bowl. Whisk (or shake jar) until combined. Season with salt and pepper.
Assemble the salad: ensure all components (quinoa, roasted vegetables, toasted pine-nuts, kale chips) are at room temperature. On a large platter or in a bowl, arrange the quinoa, the roasted carrots, beetroot, pumpkin and onions, and some of the kale chips. Drizzle about ¾ of the dressing over these and toss gently to combine. Grind over fresh black pepper and taste for salt — add if necessary. Crumble the feta over the top. Drizzle the remaining dressing over the salad and sprinkle more of the kale chips (you may not use all). Serve immediately (or within an hour if prepared ahead).

Servings and timing

Serves: 12
Prep time: ~30 minutes
Cook time: ~45 minutes
Total time: ~1 hour 15 minutes

Variations

Swap the pumpkin for sweet potato or butternut squash for a slightly different flavour profile.
Instead of baby beetroot, use regular beetroot cut into similar-sized pieces, or omit beetroot if you prefer its flavour to be milder.
Replace the marinated feta with goat cheese crumbles or a vegan feta alternative if you’re making the salad dairy-free.
Change the kale chips to roasted spinach shards or crispy radicchio leaves for a different textural crunch.
Use quinoa mix, bulgur wheat, farro or barley instead of quinoa for variation (note gluten-containing grains if gluten-free is needed).
Swap the orange-mustard dressing for a balsamic-maple vinaigrette or lemon-tahini dressing for a different twist.
Add roasted chickpeas or grilled chicken strips if you want a higher-protein version.
Include fresh herbs like parsley or mint sprinkled over before serving for extra freshness.

Storage/Reheating

This salad stores well in the refrigerator for up to one day (leftovers are still very good the next day). It’s not recommended to freeze this salad because the textures (roasted vegetables, kale chips, feta) will change upon thawing or reheating. To serve leftovers: keep the dressing separate if possible, and add just before serving to maintain crunch and freshness. If you must reheat the roasted vegetables, do so gently in a low oven for ~5-10 minutes until warm, then combine with the room-temperature quinoa and assemble as above.

FAQs

What type of quinoa should I use?

You can use white, red or tri-colour quinoa; tri-colour adds visual interest. Just make sure to rinse the quinoa well before cooking to remove the natural coating (saponin) that can make it taste bitter.

Can I use other vegetables instead of those listed?

Absolutely. You can substitute vegetables like sweet potato, zucchini, red peppers, or butternut squash. Aim to cut them into bite-sized pieces so they roast evenly.

How do I make the kale chips safely?

Remove the thick stems from the kale leaves, chop the leaves into ~2–3 cm pieces, toss with a little olive oil and salt, spread in one layer on a baking sheet, and bake for ~10-15 minutes at ~150 °C (fan) until crispy. Keep a close eye near the end as kale chips can quickly burn.

Is the salad suitable for vegetarians and gluten-free diets?

Yes. With the ingredients as listed, the salad is vegetarian. Because it uses quinoa (a gluten-free seed) and no wheat ingredients, it is also gluten-free — assuming the marinated feta and all dressings are gluten-free.

Can I prepare parts ahead of time?

Yes. You can toast pine-nuts and make the dressing a day ahead (store dressing in the fridge; bring to room temperature before using). You can roast the vegetables earlier in the day and cook the quinoa ahead. Then toss everything together shortly before serving, and add feta last minute.

How should I reheat leftovers?

If you want to warm up leftover roasted vegetables, gently heat them in a low oven (~150 °C) for 5-10 minutes, then combine with the cooked quinoa (which stays at room temperature) and assemble. The kale chips are best added fresh rather than reheated so they remain crunchy.

Does the salad travel well (for a picnic or packed lunch)?

Yes—with a few caveats. Pack the dressing separately so the vegetables and quinoa don’t go soggy. Add the kale chips and feta just before serving. Keep the packed salad refrigerated until you’re ready to eat.

Can I omit the feta for a dairy-free version?

Yes. Simply omit the marinated feta or replace it with a dairy-free alternative (vegan feta) or roasted chickpeas for extra protein and the salty “bite” the feta provides.

What if I don’t have white wine vinegar or white balsamic?

You can substitute with regular balsamic vinegar (though flavour will be darker), apple cider vinegar, or even a light red wine vinegar. Adjust honey and orange juice to balance the flavour to your liking.

Conclusion

This roasted vegetable, quinoa and feta salad pulls together in a stunning way: colourful, flavour-packed, texturally interesting, and satisfying whether eaten solo or alongside other dishes. With its make-ahead flexibility and gluten-free tag, it’s a brilliant choice for both weeknight meals and entertaining. Try it once — it might just become one of your favourite go-to salads.