A Simple Roasted Veggie Green Salad
I love Christmas salads that feel fresh but still hearty. They should balance the richness of the festive mains while adding colour and texture to the table. This Roasted Veg Green Salad is exactly that. It’s made with budget-friendly vegetables. These include sweet potato, capsicum, and red onion. They are roasted until caramelised and then tossed through crisp salad greens. A drizzle of my homemade balsamic glaze adds sweetness and depth, while pumpkin seeds bring crunch and colour.
This salad was part of my $100 Christmas Feast this year. It’s a great example of how simple ingredients can come together beautifully. It’s also extremely flexible, easy to scale up, and pairs well with almost any Christmas main. If you’re feeding a crowd, this is one of the best salads to include on your menu.
Watch This Recipe in My Christmas Special
Watch how to make this Roasted Veg Green Salad step-by-step in my Farmer’s Wife Homestead Christmas Special. In the special, I cooked a full festive dinner for around $100 NZD.
Related Recipes & Links
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- Farmhouse Cheese Log
- Honey-Kissed Roasted Carrots | Simple & Delicious
- Green Beans with Bacon
- Smashed Potatoes
- Cheesy Garlic Loaf
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- Cherry Pie | Buttery Crust & Juicy Cherry Filling
Roasted Veg Green Salad Recipe
Serves: 4–6
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: ~40 minutes
Ingredients
Roasted Vegetables
- 1 medium sweet potato, peeled and diced
- 1 orange capsicum (bell pepper), chopped
- 1 red onion, sliced into wedges
- 1–2 Tbsp olive oil
- 2–3 Tbsp homemade balsamic glaze (or store-bought)
- Salt and pepper, to taste
Salad Base
- 500 g salad greens (mesclun, baby spinach, or mixed greens)
- 1–2 Tbsp pumpkin seeds
Quick Balsamic Dressing
- 4 Tbsp olive oil
- 1-2 Tbsp balsamic glaze
- 1 tsp honey or sugar
- 2 Tbsp Apple Cider Vinegar
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Method
- Preheat your oven to 200°C fan bake.
- Add the sweet potato, capsicum, and red onion to a lined oven tray.
- Drizzle with olive oil and add salt and pepper.
- Toss to coat, then drizzle the homemade balsamic glaze over the vegetables.
- Roast for 25–30 minutes, stirring halfway, until the edges are caramelised and the sweet potato is tender.
- Allow the vegetables to cool thoroughly.
- Add the salad greens to a serving bowl or platter.
- Top with the roasted vegetables.
- Sprinkle with pumpkin seeds.
- Whisk together the balsamic dressing ingredients and drizzle over just before serving.
Stacey’s Kitchen Tips
- For extra flavour, add a little rosemary or thyme to the roasting tray.
- Toss a little more glaze over the hot veggies for extra flavour.
- If your balsamic glaze is sweet, balance the dressing by reducing the honey.
- This salad is perfect at room temperature, making it great for picnics or potlucks.
Variations
- Swap the greens: Baby spinach or rocket works beautifully.
- Add feta: Crumbled feta adds a lovely creamy contrast.
- Add nuts: Toasted walnuts or almonds can replace pumpkin seeds.
- Extra veg: Add courgette, beetroot, or carrots if you’re stretching the salad further.
Final Thoughts
This Roasted Veg Green Salad is a simple dish. It is also show-stopping. It brings colour, freshness, and flavour to the Christmas table. It’s affordable and hearty. It’s exactly the kind of dish I love to serve when feeding a large family on a budget. I hope it becomes one of your go-to festive salads too.
— Stacey, Farmers Wife Homestead
