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This roasted vegetable salad is made with bell peppers, tomatoes, zucchini, chewy farro and a tangy, garlicky chimichurri dressing. Enjoyed warm or cold, this side salad is perfect for making ahead of time. Farro can easily be swapped with quinoa, couscous, or orzo!

Roasted vegetable salad served on a large plate.

My husband and I moved into a new home a few months ago and have recently hosted a few BBQ dinner parties for our friends. One of the key ingredients we’ve been making is a lovely chimichurri sauce to serve with our proteins! We had some leftover from one of the dinners, along with some leftover roasted veggies. We figured we’d combine the two together to make a salad, and the result was simply perfect. Thus, the inspiration behind this recipe was born!

This roasted veggie salad is super summery; however, the ingredients are widely available all year long, so feel free to make this one during any season. You can enjoy it cold in the summer months and warm in the cooler months! Both temperatures taste fantastic (which also makes leftovers a dream).

Designed as a veggie and grain-based side dish, this recipe goes with all sorts of proteins – chicken, steak, salmon, etc. Serve it for dinner and enjoy any leftovers cold for lunch the next day – it makes a wonderful “base” for a grain bowl, too 🙂

If you love this recipe, you may also enjoy my roasted vegetable pasta salad with shrimp, or this warm mediterranean orzo salad!

Some notes on key ingredients:

Recipe ingredients in small bowls.
  1. Cherry tomatoes: I highly recommend choosing vine-ripened cherry tomatoes. If you can get them locally in-season, even better! This will ensure that you get the sweetest, most flavourful tomatoes.
  2. Zucchini: choose one medium-large or two smaller ones. Feel free to use the yellow summer squash, if desired.
  3. Farro: I love the chewiness that farro adds to salads (it’s personally my favourite salad grain!) That said, if you’re looking for a gluten-free option please use quinoa in its place. For something quicker cooking, farro can also be swapped with orzo or couscous (this gives you more pasta salad vibes).
  4. Goat cheese: you may use either crumbled goat cheese or a sharp sheep’s feta cheese. For a dairy-free alternative, feel free to omit the cheese entirely (it’s good without it!) or use your favourite vegan alternative.

Please note that these pictures are meant to provide a helpful visual overview of the recipe. Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!

Visual guide: how to make this roasted vegetable salad

Chopped peppers, zucchini, and cherry tomatoes on a sheet pan.

STEP 1: Start by adding chopped bell peppers, zucchini, and whole cherry tomatoes to a sheet pan. Toss them in olive oil, salt, and pepper and spread out in a single layer.

Roasted peppers, zucchini, and cherry tomatoes on a sheet pan.

STEP 2: Roast the veggies in the oven for about 30 minutes, until they’re lightly browned and tender.

overhead photo of cooked farro draining in a sieve

STEP 3: Meanwhile, cook farro according to package directions (or use my foolproof stovetop method). If preferred, you could make this recipe with quinoa, orzo, or couscous!

Chimichurri mixed in a small bowl.

STEP 4: While everything cooks, make the chimichurri dressing. This involves chopping parsley and garlic very finely, then combining with olive oil, red wine vinegar, oregano, and red pepper flakes.

Summer roasted vegetable salad served on a large plate.

STEP 5: When all your ingredients are ready, plate cooked farro and roasted veggies on a large serving plate or bowl. Top with chimichurri dressing and crumbled goat or feta cheese (if using).

Roasted vegetable salad tossed with farro, chimichurri, and goat cheese.

STEP 6: Toss to combine, ensuring that the chimichurri coats the rest of the ingredients well. You can serve this salad either warm or cold!

Nutrition benefits of this recipe

  1. Bell peppers are an excellent source of vitamin C and antioxidants called carotenoids. They’re also a source of dietary fiber, vitamin B6, vitamin K, potassium, and folate.
  2. Zucchini is rich in many micronutrients, including vitamin C, A, K, B6, folate, and magnesium. It’s also a good source of dietary fiber and antioxidants.
  3. Tomatoes are also a great source of vitamin C and antioxidants, as well as folate, potassium, and vitamin K.
  4. Farro is a whole grain source of dietary fiber, plant-based protein, vitamin B3 (niacin), magnesium, and zinc.
  5. Goat cheese is a source of protein and satiating fats. It’s also rich in calcium, phosphorus, vitamin A, and iron.
  6. Chimichurri is made with heart healthy fats (olive oil), fresh herbs (parsley), and garlic – all of which have nutrition benefits of their own!
Close up of roasted vegetable salad.

More roasted vegetable salads:

Did you give this Roasted Vegetable Salad Recipe a try? Let me know by leaving a comment and recipe rating below!

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Get the Recipe: Summer Roasted Vegetable Salad

This roasted vegetable salad is made with bell peppers, tomatoes, zucchini, chewy farro and a tangy, garlicky chimichurri dressing. Enjoyed warm or cold, this side salad is perfect for making ahead of time. Farro can easily be swapped with quinoa, couscous, or orzo!
Roasted vegetable salad served on a large plate.
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Ingredients

  • 2 medium-large bell peppers (cored + chopped)
  • 1 large zucchini (or 2 small; chopped)
  • 12 ounces cherry tomatoes (340g; vine-ripened, if possible)
  • 1 Tbsp olive oil (to roast veggies)
  • Salt + pepper, to taste
  • 1 cup farro, dry
  • 1/4 cup crumbled goat cheese (or feta)

Chimichurri Dressing:

Instructions

  • Preheat oven to 400F. Bring a large pot of water to a boil (for farro).
  • Place chopped peppers, zucchini, and whole cherry tomatoes on a large sheet pan. Toss them in olive oil, salt, and pepper and spread out in a single layer. Roast in the oven for about 30 minutes, until they're lightly browned and tender.
  • At the same time, cook farro according to package directions (or use my foolproof stovetop method).
  • While everything cooks, prepare the chimichurri dressing by finely chopping parsley and mincing garlic. Combine with the remainder of the dressing ingredients in a small bowl.
  • When all your ingredients are ready, plate cooked farro and roasted veggies on a large serving plate or bowl. Top with chimichurri dressing and crumbled goat or feta cheese (if using).
  • Toss to combine, ensuring that the chimichurri coats the rest of the ingredients well. You can serve this salad either warm or cold!

Notes

*SERVINGS: recipe as written is meant to serve about 4-6 people, depending on the remainder of the meal and individual hunger levels! Nutrition facts are calculated based on 4 servings.
*SERVE WITH: this recipe is meant as a side dish OR as a “base” for a grain bowl. It goes well with all sorts of proteins, like chicken, steak, or salmon.
*LEFTOVERS: store in an airtight container in the fridge for up to 3 days. They taste great cold – no need to reheat!
*INGREDIENT SWAPS:
  • The farro adds a lovely chewiness to this recipe, but you could swap it with quinoa (for a gluten-free option) or use orzo or couscous (for more pasta salad vibes!)
  • For a dairy-free alternative, feel free to omit the goat or feta cheese entirely (it’s good without it!) or use your favourite vegan alternative.
Calories: 567kcal | Carbohydrates: 46g | Protein: 10g | Fat: 40g | Saturated Fat: 7g | Cholesterol: 7mg | Sodium: 78mg | Potassium: 592mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1.385IU | Vitamin C: 45mg | Calcium: 72mg | Iron: 3mg

Nutrition

As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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