Roast Vegetable Salad

Name: Roast Vegetable Salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 as a braai side people
Cuisine: South African
Ingredients: 600 g Butternut (Peeled and deseeded weight; cut into 2 cm cubes. Buy roughly 850 g whole.); 150 g Red onion (Peeled; cut into 8 wedges, keeping a little root attached); 300 g Red or yellow peppers (About 2 medium peppers; deseed and cut into 3 cm pieces); 300 g Baby marrows (Trimmed and cut into thick 2 cm rounds); 60 ml Olive oil (30 ml for roasting and 30 ml for the dressing); 5 ml Dried oregano (1 teaspoon); 2.5 ml Fine salt (½ teaspoon; add more at the end only if needed); 1.25 ml Ground black pepper (¼ teaspoon); 30 ml Fresh lemon juice (For the dressing); 5 ml Dijon mustard (1 teaspoon); 10 ml Honey (2 teaspoons); 100 g Feta (Drained and roughly crumbled); 50 g Rocket (Washed and thoroughly dried); 25 g Roasted unsalted sunflower seeds (For crunch)

Jump to recipe ↓ Roast Vegetable Salad – homemade traditional South African recipe, plated and ready to serve

This roast vegetable salad brings together caramelised butternut, sweet peppers, red onion and tender baby marrows, with feta, rocket and a lemon-mustard dressing to keep everything bright. The sunflower seeds add an affordable bit of crunch, and there’s no need to serve the vegetables piping hot.

That makes it a handy braai side: get the roasting done while the fire settles, then assemble the salad when the meat is ready. The sweet vegetables and sharp dressing are especially good with Lamb Sosaties, while the feta softens the chilli kick of Peri-Peri Chicken. Add another favourite from the Braai Salads collection if you’re feeding a bigger crowd.

You can roast the vegetables a day ahead and refrigerate them separately from the dressing, rocket and toppings. In our South African heat, keep the finished salad chilled until serving rather than leaving it beside the braai. Refrigerate perishable food within two hours, or within one hour when the temperature is above 32°C; use a cooler with ice packs if reliable refrigeration isn’t available.

Tips & Techniques

Give the vegetables space: Use two trays rather than squeezing everything into one deep roasting dish. Crowding traps steam and leaves the baby marrows watery.
Start the butternut first: Its extra 20 minutes in the oven lets it soften properly without overcooking the peppers and marrows.
Keep the onion together: A small piece of root helps each wedge hold its shape. Tuck any loose onion petals between the butternut pieces to limit scorching.
Cool before adding rocket: Steaming-hot vegetables quickly wilt the leaves and soften the feta. Allow about 10 minutes of cooling in addition to the listed prep and cooking times.
Finish just before serving: Add the dressing, leaves and seeds at the last minute for the freshest texture, and taste before adding more salt.

Delicious Variations

Use sweet potato: Replace the butternut with 600 g peeled sweet potato, cut into 2 cm cubes. Follow the same roasting schedule and check for tenderness.
Make it vegan: Leave out the feta or use a plant-based alternative, and replace the honey with maple syrup. A handful of drained olives adds a salty contrast.
Add chickpeas: Fold in one 400 g tin of chickpeas, drained and rinsed, with the cooked vegetables. Add a little extra lemon juice and olive oil if needed.
Swap the greens: Use baby spinach instead of rocket for a milder salad, or replace the leaves with a small handful of chopped flat-leaf parsley for a sturdier lunchbox version.

Serving Suggestions

With lamb: Serve alongside lamb sosaties or chops; the lemon dressing balances their richness.
With chicken: Pair with peri-peri chicken or simply seasoned chicken pieces for a colourful plate.
With boerewors: Offer it alongside boerewors and a modest portion of pap or crusty bread.
For a crowd: This quantity serves six alongside meat and another side, or four as the only substantial side. Double it in separate roasting batches for twelve.

Frequently Asked Questions (FAQs)

Q1: Can I make roast vegetable salad the day before a braai?

Yes. Roast the vegetables, transfer them to shallow containers and refrigerate promptly at 4°C or below. Keep the dressing, feta, rocket and seeds separate. Assemble just before serving; the vegetables can go into the salad cold.

Q2: How long will leftovers keep?

Refrigerate promptly in a covered container and eat within three days of roasting the vegetables. The rocket will soften once dressed, so assembled leftovers are nicest the next day. Discard salad left out for more than two hours, or more than one hour above 32°C; chilling it afterwards does not make it safe again.

Q3: What can I substitute for butternut or baby marrows?

Sweet potato works well in place of butternut at the same prepared weight. Replace the baby marrows with extra peppers or aubergine cut into 2 cm cubes. Aubergine may need an extra 10–15 ml oil and a few more minutes in the oven.

Q4: How many people does this recipe serve?

It serves six as part of a braai spread with meat and another side, or four if it is the main accompaniment. For twelve, double all the ingredients but roast in batches unless your oven has enough space to keep the vegetables in uncrowded single layers.

Q5: Should I serve this salad hot or cold?

Either slightly warm or chilled works well. For a warm salad, let the vegetables stop steaming before adding the rocket and feta, then serve immediately. For a later braai, refrigerate the components rather than leaving them on the counter to reach room temperature.

In Summary

This roast vegetable salad combines sweet, browned vegetables with salty feta, fresh rocket and a lively lemon dressing. Roast ahead, keep the components chilled and assemble just before serving for a practical, colourful braai side.

Recipe