Green salad with roasted vegetables

Enrich your lunch salad with leftover roast vegetables

This is a great salad with some leftover oven roast vegetables that can be combined with fresh ingredients to create a new dish. Combining raw and cooked vegetables makes the salad a satisfying yet light meal.

15 min
4 persons

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1 1/2 cups oven roast vegetables (see link in intro)
A large handful of salad leaves
1 tomato
1 small cucumber
A handful of radishes
1/2 bell pepper
Any herb of your liking, chopped
A handful of walnuts
30 gr feta cheese, optional

For the dressing:
1 tbsp lemon juice
2 tbsp olive oil
Salt and pepper to taste
1/2 tsp mustards


  1. Arrange the salad leaves in a personal salad bowl.
  2. Cut fresh vegetables and arrange on top of the leaves. Add chopped herbs.
  3. Mix all the dressing ingredients in a small bowl and drizzle on to of the salad, toss gently.
  4. Arrange the roast vegetables on top, scatter the walnuts and crumble the feta (if using).

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