This roasted vegetable salad uses in season summer vegetables tossed with feta and basil for a refreshing healthy meal.

Sometimes simple is good.

Ring dips and handstand pushups.

Switching car insurance over the phone in less than 2 minutes.

Having a potential new client come to you instead of having to chase them.

Simple summer roasted vegetable salad
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And a roasted summer vegetable salad for lunch.

Summer roasted vegetable salad

I could eat this for lunch for the rest of the summer and be blissfully happy.

Roasted vegetable salad

In season roasted tomatoes are quite possibly the best summer taste on this earth.

Crispy, candy like beets are a close second.

Roasted summer vegetable salad

Throw them on a bed of spinach, top it with feta and sliced basil and I’ll physically hurt you if you try to make me share.

Simple roasted vegetable salad

Lunch. Simplified.

More delicious summer time dishes to try:

Ciambotta (Italian vegetable stew)
End of Summer Vegetable Bean Skillet
Summer BLTC Sandwich
Toasted Muffin Summer Fruit Panzanella

5 from 1 vote

Simple Summer Roasted Vegetable Salad

Servings: 2 servings
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Roasted summer vegetable salad
This roasted vegetable salad uses in season summer vegetables tossed with feta and basil for a refreshing healthy meal.


  • 2 cups baby spinach
  • 1 small zucchini, chopped into 1 inch pieces
  • 1 tomato, quartered
  • 1 cup grape tomatoes, halved
  • 5 baby carrots, roughly chopped
  • 1 beet, quartered
  • 6 basil leaves, thinly sliced
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons extra virgin olive oil, plus more for dressing
  • 1 tablespoons balsamic vinegar
  • juice of 1/2 a lemon
  • salt & pepper


  • Preheat oven to 400 degrees and grease a baking sheet.
  • Toss vegetables with 2 tablespoons of olive oil and vinegar.
  • Season generously with salt & pepper.
  • Roast for 25 minutes, tossing occasionally.
  • Remove from oven and place on top of spinach in a salad bowl.
  • Top with feta and basil.
  • Drizzle more olive oil and lemon juice for a simple dressing.


Use any combination of fresh summer vegetables you have on hand.


Serving: 1SERVINGCalories: 376kcalCarbohydrates: 34gProtein: 7gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 18gCholesterol: 21mgSodium: 602mgFiber: 5gSugar: 26g

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

Additional Info

Course: Salads
Cuisine: American


Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating


  1. This looks so good! I’m going to make this tonight! Thanks for the recipe and delicious looking photos!!

  2. i love the simplicity and health factor of this. i love roasted veggies — something about the flavor and the juices it gives off! delicious looking, Gina :)