Roasted Vegetable Salad

5 from 1 vote

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.

Prep Time10

Cook Time30

Total Time40

Course: Salads

Cuisine: Mediterranean, Moroccan

Servings:

Author: Paige Adams

Ingredients

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

Instructions

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.

Notes

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.

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