Roasted Vegetable Salad

5 from 1 vote

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For this roasted vegetable salad recipe, I toss cauliflower, sweet potatoes and carrots into a blend of dried spices before they go in the oven to roast. That gives me plenty of time to make the couscous and the lemon vinaigrette. Then this filling salad comes together with pistachios, feta, parsley and scallions.

Roasted vegetable salad in a bowl.

Why You’ll Love This Recipe

This is a sheet pan salad because the main ingredients—cauliflower, sweet potatoes and carrots—roast together on a couple of pans. Even though you make the dressing and the couscous outside the oven, the prep is still very simple.

Not all salads require lettuce. If you’re a salad person, there’s something so exciting about changing your routine. Salads without leafy greens make great leftovers because you don’t have to worry about them wilting.

Think of this recipe as a two for one because it can be salad and a vegetable side dish. Plus you can serve it cold or at room temperature with lots of different main dishes.

The Ingredients

Ingredients including sweet potatoes, cauliflower, carrots, feta, scallions, parsley, pistachios, spices, couscous, lemon and oil.

This is what you need:

  • Cauliflower: Choose a head of cauliflower that feels heavy for its size and doesn’t have any dark spots. You can use a white, orange, purple or green one. Also, slice the cauliflower, so you have florets with flat sides that will touch the hot pan, giving them more opportunity to brown.
  • Sweet potatoes: The recipe calls for 1 pound, which is about 2 medium sweet potatoes. Peel the potatoes before you dice them. You can substitute with butternut squash.
  • Carrots: You can use all orange carrots, but if you can find rainbow carrots go with them for their beautiful colors. Fresh carrots should be firm and not limp.
  • Spices: I season the vegetables with cumin, paprika, sumac, kosher salt and black pepper.
  • Couscous is actually pasta that’s made from semolina flour. (I still refer to it a a grain.) It’s an ingredient commonly found in North African cuisine.
  • Scallions give the salad delicate onion flavor. They aren’t overpowering and are somewhere in between red onions and herbs.
  • Parsley: You will need 1/4 cup chopped fresh herbs. You can substitute with cilantro or a mix of both.
  • Pistachios are great with the spice mix in the veggie marinade. You can substitute with chopped almonds or walnuts.
  • Feta cheese adds a nice salty, creamy accent. You can swap with crumbled goat cheese.
  • Lemon vinaigrette: It’s a combination of garlic, mustard, salt, pepper and olive oil. Use extra virgin olive oil for the best taste. (You also toss the veggies in oil when roasting them.)

Optional Additions

You can add more or one of the following to the salad:

  • Avocado: Diced will work best with the size of the roasted veggies
  • Greens: Either chopped kale leaves or baby spinach 
  • Chickpeas or white beans make the salad even more filling

How To Make This Roasted Vegetable Salad

Preheat the oven to 400 degrees F.

1. Marinate the vegetables. Mix the cumin, paprika, sumac, salt, pepper and oil in a big bowl. Then stir in the cauliflower, sweet potatoes and carrots.

2. Spread the veggies across 2 baking sheets They should be in a single layer.

Vegetables tossed in spices and oil in a bowl. Veggies spread across a sheet pan before they roast.

3. Roast the vegetables until they are tender in the middle and lightly browned on the outside, about 30-35 minutes. Toss the vegetables halfway through roasting and rotate the baking sheets.

4. Make the couscous. Combine the grains with the boiling water in a bowl and cover. Let stand for 5 minutes. Comb the couscous with a fork to break up clumps.

Roasted veggies on a sheet pan. Couscous in a bowl.

5. Make the vinaigrette. Whisk together the garlic, mustard, salt, pepper, lemon juice and olive oil in small bowl.

6. Assemble the salad. In a large bowl, combine the couscous, roasted vegetables, scallions, fresh parsley, pistachios and feta. Pour in the dressing and toss to combine.

Lemon vinaigrette in a bowl. Salad ingredients tossed together in a bowl.


As mentioned, this is a salad that you can treat like a side dish too. This is a good choice for fall-winter meals. It’s even worthy of Thanksgiving and this dry-rubbed turkey. Remember that you can serve it at room temperature or cold, so it is forgiving when it comes to timing.

Storage, Leftovers & Make-Ahead Tips

Unlike salads with lots of lettuce, there is no risk of this roasted veggie salad getting soggy when you save it. You can keep the salad in an airtight container in the fridge up to 3 days. I like to let it sit out at room temperature for at least 15 minutes before I eat it. Then it loses some of that initial chill from the refrigerator. 

If you want, you can make the dressing up to 2 days in advance. Keep it in a jar in the fridge. Also, put it out at room temperature for 15 minutes, so the oil has a chance to turn into liquid again. Then stir it. 

Roasted vegetable couscous salad on a plate.

Recipe Tips

  • Use 2 sheet pans. Don’t be tempted to crowd all the veggies on one pan. They will end up steaming instead of roasting.
  • Don’t line the pan. The oil in the marinade is enough to keep the sweet potatoes, cauliflower and carrots from sticking. The will veggies brown better when they make direct contact with the pan.
  • Use fresh lemon juice in the dressing. Bottled juice has all sorts of other ingredients and preservatives. The best taste is when you squeeze a lemon.
  • Don’t let the couscous sit too long before drag a fork through it. The couscous will absorb the boiling water in 5 minutes. Comb it right after that to get rid of any clumps.

Recipe FAQs

Can you add greens?

Yes. Kale is a great because it is a heartier green and can stand up to the weight of the roasted veggies. Baby spinach is another option.

Is the salad gluten free?

Couscous is not gluten-free. Use quinoa instead.

How do you make the salad vegan?

Either leave out the cheese or use a plant-based, dairy-free substitute.

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Roasted Vegetable Salad

5 from 1 vote
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4
This roasted vegetable salad has cauliflower, sweet potatoes and carrots tossed in a mix of spices before roasting. Then they are tossed with couscous, feta, pistachios and lemon vinaigrette.


For vegetables

  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon sumac
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 medium sweet potatoes (about 1 pound), peeled and diced
  • 1 pound carrots, peeled and sliced on the diagonal into 1/2-inch long pieces
  • 1 head cauliflower, leaves removed, bottom stem trimmed and cut into 1/2-inch-thick slices and broken into small pieces

For couscous

  • 1/2 cup couscous
  • 1/2 cup boiling water

For vinaigrette

  • 1 garlic clove, minced
  • 1 tablespoon whole grain mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lemon
  • 1/4 cup olive oil

For salad

  • 2 scallions, thinly sliced
  • 1/4 cup chopped parsley
  • 1/4 cup chopped pistachios
  • 1/4 cup crumbled feta cheese


  • Preheat the oven to 400 degrees F.
  • In a large bowl, stir the cumin, paprika, sumac,1 teaspoon kosher salt, 1/2 teaspoon black pepper and 2 tablespoons olive oil.
  • Add the sweet potatoes, carrots and cauliflower and toss them in the spice-oil mixture. Spread them across 2 sheet pans in a single layer. 
  • Roast the vegetables until they are tender in the middle and lightly browned at the edges, flipping over and tossing halfway through roasting, about 30-35 minutes.
  • For the couscous, combine the couscous grains and boiling water in a medium bowl. Cover and let sit for 5 minutes. Use a fork to comb through the couscous, breaking up any clumps.
  • To make the vinaigrette, whisk the garlic, mustard, salt, pepper, lemon juice and olive oil in small bowl.
  • In a large bowl combine the couscous, roasted vegetables, scallions, parsley, pistachios and feta. Drizzle in the dressing, tossing to combine.


You can use butternut squash instead of sweet potatoes.
To make the recipe gluten free, use quinoa instead of couscous.
You can substitute goat cheese for the feta.
If you need the salad to be vegan, leave out the feta or use a plant-based substitute.
Store the salad in an airtight container in the fridge up to 3 days. Let it sit at room temperature for at least 15 minutes before serving.
You can make the dressing up to 2 days in advance. Keep it in an airtight container in the fridge. Let it sit at room temperature for 15 minutes and then stir it.


Calories: 459kcal | Carbohydrates: 61g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 8mg | Sodium: 1058mg | Potassium: 1280mg | Fiber: 12g | Sugar: 13g | Vitamin A: 35540IU | Vitamin C: 78mg | Calcium: 178mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salads
Cuisine: Mediterranean, Moroccan
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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