Greek Salad with Roasted Vegetables

Get excited because it’s finally time to chat about this greek salad with roasted vegetables!

I had planned to share this bad boy with you weeks ago but, um, then there was that whole giant recall on romaine lettuce.

A white bowl filled with Greek Salad with Roasted Vegetables and walnuts plus dressing in the background.

And since romaine serves as the base for this dish, I figured mayyyybe it wasn’t the best time to post. You know, taunt you with this romaine greek inspired goodness.

But now that we have the all clear, it’s time to salad it up!

And with roasted fingerling potatoes (<— the best!), green beans, tons of chopped fresh veggies (tomatoes and cucumbers oh my!) plus some crunchy raw walnuts, this dish is seriously packed to the brim with allll the good stuff.

Not to mention that there’s a delightful red wine vinegar / honey / dijon / garlic dressing that just really brings it all home.

It’s easy, it’s breezy, it’s, um, CoverGirl?

No but seriously. This salad is healthy, it’s simple to pull together and makes for a most excellent dinner when topped with a protein of choice. Anything you like! Maybe some salmon, some grilled chicken, some chickpeas? Really you cannot go wrong. Do it up.

Small bowls filled with roasted vegetables, tomatoes, cucumber, lettuce and walnuts.

Tips & Tricks For This Greek Salad With Roasted Vegetables

  1. First things first. Let’s talk how to prep the dish. Get the roasted veggies going in the oven first and then prep everything else while they cook. This will cut down on the total recipe time.
  2. Use your judgment when slicing the fingerling potatoes. You want them to be about the same size so that they roast evenly in the oven. So definitely quarter any larger ones as needed!
  3. To make this salad vegan, use pure maple syrup in place of the honey!
  4. As with all salads, feel free to adjust the amounts of any of the ingredients to your taste. Want to add more tomatoes? Go for it. Or cut back on the cucumber? Do whatever floats your boat. I would recommend keeping the potatoes / green beans the same as adjustments may affect the way they roast in the oven.
  5. And finally, let’s chat serving size. You’ll get about three to four servings if enjoying as a main dish topped with a protein of choice. You’ll get about six servings (or more) if enjoying as a side without any topping.

A side angle view of Greek Salad with Roasted Vegetables in a bowl with a fork and a jar of dressing in the background.

Additional Greek Recipes You Might Enjoy!

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Greek Salad with Roasted Vegetables

Greek Salad with Roasted Vegetables

Yield: about 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Easy greek salad with roasted vegetables! This healthy dish is packed with fingerling potatoes, green beans, fresh veggies and a flavorful vinaigrette! Serve as a side or as a main topped with a protein of choice!

Ingredients

For the roasted veggies:

  • 1 small red onion, sliced
  • 12 ounces fresh green beans, halved
  • 1 pound fingerling potatoes, halved lengthwise (quartered if large)
  • 2 tablespoon olive oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon pepper

For the salad:

  • 5 cups chopped romaine lettuce
  • 1 to 1¼ cups chopped cucumber (peeled or not!)
  • 1 to 1¼ cups halved cherry tomatoes (or sliced tomato)
  • ½ cup raw walnuts, chopped

For the dressing:

  • ¼ cup olive oil
  • 1 ½ tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • 1 clove garlic, minced
  • ¼ teaspoon dried oregano
  • ¼ teaspoon fine sea salt, or to taste
  • pinch of pepper, or to taste

Instructions

For the roasted veggies:

  1. Preheat the oven to 400ºF.
  2. Add the red onion, green beans and potatoes to a large rimmed baking sheet. Drizzle with the olive oil, then sprinkle with the salt and pepper. Toss to combine and spread in an even layer. Bake for about 30 to 35 minutes, stirring once halfway through, until the potatoes are tender and starting to brown. Remove from the oven and let cool for about 10 minutes.

For the salad:

  1. Add the lettuce, cucumber, cherry tomatoes, walnuts and the cooled veggies to a large bowl. Toss gently to combine.

For the dressing:

  1. Add all the ingredients for the dressing to a small bowl and whisk vigorously to combine. Pour into the large bowl and toss again gently. Serve immediately!

Notes

Let’s talk a few optional add-ons! I like to top this salad with a protein of choice, especially if making for dinner so that it’s nice and hearty. Use chicken, salmon, tofu, chickpeas - i.e. whatever you like and sounds delicious! You could also absolutely add some olives or feta cheese.

Make ahead option! All the components for the salad can be made in advance and stored separately in the fridge. When ready to enjoy, just toss together (you can warm the roasted veggies briefly or just use cold) and chow down!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 301 Total Fat: 20g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 0mg Sodium: 300mg Carbohydrates: 28g Fiber: 5g Sugar: 8g Protein: 5g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.