This paleo and vegan Roasted Whole30 Greek Salad is so vibrant and healthy with various yummy vegetables, and it’s the perfect dish to bring to a picnic or a potluck!
You know what food makes me feel the best? A Hugh Jass salad with all the vegetables with a generous dose of healthy fats. Then add a yummy protein like chicken, steak, or salmon and that’s a perfect meal to me.
Roasted Whole Greek Salad Recipe
Recently, I’ve been way more into roasted vegetables than raw ones because they are easier to digest and they are so much tastier to me. Roasted veggies also last so much longer if you have leftovers in the fridge without wilting down like fresh ones, and cooking up a big batch once to eat throughout the week makes it so much easier to get in my daily dose of vegetables. That’s what got me making this Roasted Whole30 Greek Salad, and the combination of various vegetables in this recipe tastes divine coated in some lemony Greek-inspired dressing.
Packed with Nutrients
I mean… how gorgeous is this assortment of nature’s candy? This Whole30 Greek Salad is definitely my version of “eat the rainbow.” After you roast most of the veggies, you then add in olives, cucumber, and the dressing, and mix them all together. So many delicious flavors, textures, an d nutrients in one dish!
Perfect for a Picnic or Potluck
This Roasted Whole30 Greek Salad also tastes better the longer it sits after the flavor has some time to build, so it’s great for bringing to a picnic or a potluck. It’s also great for batch cooking and eating throughout the week. I’ve been pretty busy these day, so having this salad for leftovers as an easy side has been such a lifesaver!
Roasted Whole30 Greek Salad
Ingredients
- 1 bunch of asparagus tough ends trimmed and cut into 2 inch pieces
- 1 red onion sliced
- 1 1/2 cups cherry tomatoes halved
- 1 red bell pepper cored and chopped
- 1 tbsp avocado oil or coconut oil
- 1/2 cup kalamata olives
- 1 cup cubed cucumber
Dressing
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 2 garlic cloves minced
- 1 tsp dijon mustard
- 1/2 tsp oregano
- 1/2 tsp sea salt plus more to taste
- 1/4 tsp ground black pepper
Instructions
- Preheat oven to 400 degrees F.
- Place asparagus, onion, cherry tomatoes, and red bell pepper on a baking sheet.
- Add avocado oil and toss together to coat.
- Lay the vegetables in an even layer and roast for 20 minutes, stirring them halfway through.
- While the vegetables are roasting, combine all ingredients for the dressing in a mason jar.
- Screw on the lid and shake vigorously until emulsified. Set aside.
- Once the vegetables are done cooking, transfer them to a large mixing bowl.
- Add kalamata olives and cucumbers.
- Pour the dressing over the vegetables and toss together until combined. Add more salt if needed.
- Serve at room temperature.
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Loving all of the colors and flavors here!
Roasted veggies are my FAVORITE! Especially asparagus!
This is SUCh a perfect veg side! All the flavors! I am so excited to make this!
This is totally my kind of salad! While I do enjoy lettuce, raw veggies don’t like me so much. But I LOVE roasted veggies and would happily devour this. It’s so pretty too!
I don’t think I’ve ever had a roasted salad before, but I seriously LOVE this idea. It looks delicious!
Wow! Look at all that color!
I love the idea of roasting the veggies for this salad. I roast veggies like this every week but next week, I’m adding your dressing!
I love all the fresh and vibrant colors in this salad, it wouldn’t last long in my house!
Love all the colors in your veggies and roasted is one of my favorite ways to prepare them.
I love a good roasted salad. This looks absolutely delicious! I can’t wait to try it.
We love roasted veggies in salad! What a colourful bowl and the flavour combination is just how I like it!
I love the addition of asparagus to the other Greek salad ingredients. It all looks irresistible!
Love roasted vegetables. So perfect healthy and delicious !
Cannot wait to make this! I LOVE roasting veggies! Excited to share too.
Eat the rainbow!
Roasted veggies are the way to my heart so this is a big YES for me!! Loving every bit of it!
Summer is around the corner and i will keep this idea for the next potluck with friends!
I could see my mom going crazy for this! I’m going to have to make this for her. She loves Mediterranean flavors and lots of vegetables.