Meal-Sized Roasted Vegetable and Feta Salad
15 MIN
12 MIN

Meal-Sized Roasted Vegetable and Feta Salad


  • 1 lb (450 g) thin asparagus, trimmed
  • ¾ lb (340 g) Brussels sprouts, quartered
  • ¾ lb (340 g) green beans, trimmed
  • 6 green onions, each cut into 4 pieces
  • 6 tbsp (90 ml) olive oil
  • 2 tbsp (30 ml) balsamic vinegar
  • ½ tsp dried oregano
  • 1 cup (250 g) 2% cottage cheese
  • ½ cup (60 g) feta cheese, crumbled
  • ½ cup (50 g) roasted walnuts or pecans, coarsely chopped
  • ½ cup (125 ml) store-bought spicy marinated eggplant


  1. With the rack in the middle position, preheat the oven to 450°F (230°C).
  2. On a non-stick baking sheet, or a baking sheet lined with a silicone mat, combine the asparagus, Brussels sprouts, green beans and green onions with ¼ cup (60 ml) of the oil. Season with salt and pepper. Roast for 12 minutes or until the vegetables are al dente and slightly browned.
  3. In a bowl, combine the remaining oil with the vinegar and oregano. Season with salt and pepper.
  4. Divide the cottage cheese among four plates. Top with the roasted vegetables. Sprinkle with the feta, nuts and marinated eggplant. Drizzle with the dressing.