RECIPE: High-Protein Roasted Vegetable Salad
Tossed in a bright yogurt dressing with fresh herbs, this easy roasted vegetable salad is packed with flavor and, unexpectedly, tons of protein!
Why is this my favorite roasted vegetable salad? It’s summer in a bowl — fresh corn, zucchini, tomatoes, peppers, and onions. (But’s it’s delicious in wintertime, too.) I’ve also added Greek yogurt with fresh herbs, garbanzo beans, and feta cheese. This means the salad has 40 grams of protein, without seafood or meat!
I have no issues eating seafood or meat, but there are many times that I just want a bowl of veggies, especially in the summer. I also am trying hard to get my protein. This salad accomplishes both, and it’s so dang delicious that I make it several times a month, and sometimes several times in a week.
There are two ways to make this roasted vegetable salad. The first uses the yogurt and herb mixture as a dressing, and you toss everything in. The second layers the mixture on top of the lettuce, and then you layer the roasted veggies and feta cheese as the final layer. Both ways are delicious, and they taste a bit different. I like both methods, so how I make it depends on my mood.
This is a LOT of food for less than 600 calories, as many plant-based meals are. You could split this salad recipe among four people (the recipe below is for two servings) and add shrimp (I like the Simple Truth frozen extra large shrimp from Kroger) for a different way to present it, or divide the servings in half and serve it with a burger or grilled chicken breast as well.
As I’m home a lot making my lunch, I make this a bunch, and I make half of the recipe below — so just for one person. I also make it when I’m on my own for dinner. It’s always delicious.
I hope you enjoy this recipe. It’s one that truly makes me happy to make, and I always feel so good after eating it!
And, per usual, I had all my groceries delivered via Kroger’s Boost Membership, where I get free delivery in as little as two hours, and I get 2x fuel points! Kroger sponsors our recipes, but I use their house brand products and delivery services because they work.
High Protein Salad: Roasted Vegetable Salad with Yogurt Dressing
Ingredients
- 4 cups mixed lettuces
- 2 medium zucchini
- 1 yellow bell pepper, sliced if large, use just half
- 2 ears of fresh corn
- 1/2 small red onion, sliced
- 20 grape tomatoes
- Spray avocado oil
- 1.5 cups plain Greek yogurt
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh mint
- 1 tbsp Za'atar spice blend I use the Simple Truth spice blend available at Kroger
- 1/2 tbsp ground black pepper
- 1/2 tbsp salt
- 2 chopped green onion
- 2 tbsp fresh lemon juice approx the juice of one lemon
- 2/3 cup garbanzo beans
- 4 ounces feta cheese
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Chop zucchini into relatively thin circles, and onion and peppers into thin strips. Nothing too thin though!
- Cut the corn off of the two cobs.
- Place on a large baking sheet, along with 20 whole grape tomatoes, and do a two-second spray across the vegetables with avocado oil.
- Shake some salt across for flavor and toss on the baking sheet so that all vegetables are fully covered in the avocado oil and have salt.
- Then, roast for 23-28 minutes or until the tomatoes are shriveled and the onions are starting to brown. Check on them at 23 minutes to determine if they need to roast longer.
- Remove from the oven to cool.
- While the vegetables are roasting, combine yogurt, fresh dill, fresh mint, Za'atar seasoning, green onions, lemon juice, and salt + pepper. (save a little bit of dill, mint, and green onion for a garnish at the end)
- Divide lettuce across two plates and top each with half of the yogurt mixture.
- Mix the garbanzo beans and the roasted vegetables. This makes about 4 to 4 1/2 cups of vegetable mix. Use about 2 cups per plate.
- Top each with two ounces of feta cheese.
- To make extra pretty, sprinkle a little fresh dill, mint, and green onions across the top with some fresh black pepper. Add finishing salt if you like as well.
- Enjoy!
ALTERNATIVE
- After the yogurt is mixed, place at the bottom of a large bowl.
- Pile lettuces, roasted vegetables, garbanzo beans, and feta into the bowl.
- Mix all together, coating the yogurt mixture on everything.
- Divide among two plates and garnish with extra dill, mint, and green onions.
- Enjoy!
Nutrition
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Liza Graves
As CEO of StyleBlueprint, Liza also regularly writes for SB. Most of her writing is now found in the recipe archives as cooking is her stress relief!