There’s something truly comforting about a vibrant roast vegetable salad, especially when it’s prepared with the fresh, high-quality produce found at Aldi. This Aldi roast vegetable salad recipe is not only an easy weeknight meal but also a colorful celebration of seasonal veggies, bursting with flavor and nutrients.
Whether you’re looking for a wholesome lunch, a side dish for dinner, or a light meal packed with goodness, this salad fits the bill perfectly. The combination of perfectly roasted vegetables, a zesty dressing, and fresh greens makes each bite a delightful experience that will have you coming back for more.
Roasting vegetables brings out their natural sweetness and creates a beautiful caramelized texture that elevates this salad beyond the ordinary. Plus, it’s a versatile recipe that you can customize to your liking with your favorite veggies or whatever Aldi has in stock.
Ready to impress your family or friends with an easy, delicious, and nutritious salad? Let’s dive into the recipe and discover why this Aldi roast vegetable salad will become a staple in your kitchen.
Why You’ll Love This Recipe
This Aldi roast vegetable salad ticks all the boxes for a fantastic meal. It’s:
- Simple and quick to prepare, perfect for busy weeknights.
- Nutritious and filling, thanks to a variety of roasted vegetables and fresh greens.
- Customizable – swap in your favorite seasonal veggies or Aldi specials.
- Flavor-packed – roasting intensifies the natural sweetness and creates rich, smoky undertones.
- Perfect for meal prep – it keeps well in the fridge for lunches or quick dinners.
Plus, it’s a great way to introduce more plant-based meals into your diet without compromising on taste or satisfaction. If you love recipes like this, be sure to explore our Best Vegan Salad Bowl Recipes for Fresh Healthy Meals for more inspiration.
Ingredients
- 2 medium carrots, peeled and sliced
- 1 red bell pepper, seeded and cut into strips
- 1 courgette (zucchini), sliced
- 1 red onion, cut into wedges
- 1 small butternut squash, peeled and cubed
- 200g cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 100g mixed salad leaves (rocket, spinach, and baby kale work well)
- 50g crumbled feta cheese (optional, omit for vegan)
- Handful of toasted pumpkin seeds (for crunch)
- Fresh parsley, chopped, for garnish
- Dressing: Juice of 1 lemon, 1 tablespoon balsamic vinegar, 1 tablespoon maple syrup or honey, 1 teaspoon Dijon mustard
Equipment
- Baking tray or roasting pan
- Mixing bowls
- Sharp knife and chopping board
- Measuring spoons
- Salad bowl
- Whisk or fork (for dressing)
Instructions
- Preheat your oven to 200°C (390°F) or 180°C fan-assisted.
- Prepare the vegetables: Peel and slice the carrots and butternut squash into bite-sized pieces. Cut the red pepper and courgette into strips or rounds. Slice the red onion into wedges.
- Toss the vegetables: In a large bowl, combine the carrots, butternut squash, red pepper, courgette, and red onion. Drizzle with 2 tablespoons olive oil, sprinkle with dried oregano, salt, and black pepper, and toss well to coat everything evenly.
- Arrange on a baking tray: Spread the veggies out in a single layer on a baking tray, making sure they’re not overcrowded. This helps them roast rather than steam.
- Roast the vegetables: Place the tray in the oven and roast for about 25-30 minutes, turning halfway through. The vegetables should be tender and slightly caramelized.
- Add cherry tomatoes: About 10 minutes before the end of roasting, scatter the cherry tomatoes over the vegetables so they soften but don’t lose their shape.
- Prepare the dressing: While the vegetables roast, whisk together the lemon juice, balsamic vinegar, maple syrup (or honey), and Dijon mustard in a small bowl until well combined.
- Assemble the salad: In a large salad bowl, combine the roasted vegetables and tomatoes with the mixed salad leaves. Drizzle the dressing over the top and toss gently to coat.
- Add toppings: Sprinkle the salad with crumbled feta cheese if using, toasted pumpkin seeds, and fresh parsley.
- Serve immediately or chill for up to 2 days in the fridge for a refreshing meal later.
Tips & Variations
“Roasting your vegetables at a high temperature is key to developing those irresistible caramelized edges and deep flavors.”
- Try adding other Aldi finds like sweet potatoes, parsnips, or aubergine for variety.
- For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
- Add a handful of cooked quinoa or couscous to boost the protein and make it a complete meal.
- Experiment with different dressings – a tahini lemon dressing or a simple garlic vinaigrette works beautifully.
- For extra crunch, toss in some toasted nuts such as walnuts or almonds.
Nutrition Facts
Nutrient | Per Serving (Approx.) |
---|---|
Calories | 220 kcal |
Protein | 6 g |
Carbohydrates | 30 g |
Fiber | 7 g |
Fat | 9 g |
Saturated Fat | 2 g |
Sugar | 10 g |
Sodium | 250 mg |
Serving Suggestions
This roast vegetable salad is wonderfully versatile and pairs well with a variety of dishes. Serve it as a light lunch on its own or alongside some crusty bread for a simple meal.
It also complements grilled proteins like chicken or fish beautifully if you’re not strictly vegetarian.
For a heartier dinner, try serving it with a grain bowl featuring quinoa or bulgur wheat. Adding a dollop of hummus or a drizzle of your favorite vegan salad dressing recipe can elevate its flavor even more.
If you love experimenting with vegetables, check out our Cheap Vegetarian Recipes For Families Everyone Will Love for more budget-friendly, vegetable-packed meal ideas.
Conclusion
This Aldi roast vegetable salad recipe is a fantastic addition to your culinary repertoire, combining simplicity, nutrition, and bold flavors in one colorful dish. It’s a wonderful way to enjoy fresh, seasonal vegetables roasted to perfection, creating a salad that’s both satisfying and nourishing.
Whether you’re cooking for yourself, family, or friends, this recipe is sure to impress with its vibrant colors, delightful textures, and balanced taste.
Don’t be afraid to personalize it with your favorite veggies or try different dressings to keep things exciting. For more easy and delicious vegetarian recipes, explore our extensive collection like the A to Z Vegetarian Recipes for Every Meal and Occasion or discover wholesome meals in our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.
Happy cooking and enjoy your nourishing roast vegetable salad!
📖 Recipe Card: Aldi Roast Vegetable Salad
Description: A vibrant and healthy roast vegetable salad packed with fresh flavors and wholesome ingredients. Perfect as a light lunch or side dish.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 2 medium carrots, peeled and chopped
- 1 red bell pepper, sliced
- 1 courgette, sliced
- 1 red onion, cut into wedges
- 200g cherry tomatoes
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- 100g mixed salad leaves
- 50g feta cheese, crumbled
- 1 tbsp balsamic vinegar
Instructions
- Preheat oven to 200°C (400°F).
- Toss carrots, bell pepper, courgette, and onion with olive oil, oregano, salt, and pepper.
- Spread vegetables on a baking tray and roast for 25-30 minutes until tender.
- Add cherry tomatoes in the last 5 minutes of roasting.
- Remove vegetables from oven and let cool slightly.
- In a large bowl, combine salad leaves, roasted vegetables, and balsamic vinegar.
- Top with crumbled feta cheese and serve.
Nutrition: Calories: 220 kcal | Protein: 6 g | Fat: 14 g | Carbs: 18 g
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