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Overhead on the Roasted Vegetable Salad with Goat Cheese served in a blue plate
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5 from 2 votes

Roasted Vegetable Salad with Goat Cheese

I served this Roasted Vegetable Salad with Goat Cheese as our main dish at dinner, and it was a hit! Healthy, delicious and an absolute saver!
Course: Salad
Cuisine: American
Keyword: eggplant salad recipe, roasted vegetable salad recipe, vegetable salad with goat cheese


  • 1 medium eggplant, washed and cut into chunks
  • 2 medium sweet potatoes, washed, peeled, and cut into chunks (or 1 large)
  • 1 pound carrots, washed and sliced (I used rainbow because, frankly, they are pretty)
  • 1/4 coconut oil, melted
  • 2 tablespoons fresh basil, minced
  • 2 tablespoons fresh parsley, minced
  • 3-4 cloves garlic, minced
  • sea salt, to taste
  • 1 small head butter lettuce, washed & dried and chopped
  • 4 ounces goat cheese


  • Preheat oven to 450 F degrees.
  • Combine all ingredients, except for the lettuce and goat cheese, in a large mixing bowl. Stir well until all of the vegetables are well coated with coconut oil, garlic, salt and herbs.
  • Pour the vegetable mixture onto a large cookie sheet (you may want to use two if your cookie sheets are small) and spread it out so there is only a single layer of vegetables.  Put in the oven and roast 25-30 minutes (or until potatoes are cooked through), turning the vegetables with a spatula after 15 minutes.
  • While the vegetables cook, arrange the lettuce on plate(s). 
  • Once done cooking, remove the vegetables from the oven and allow to cool for 10-15 minutes.  
  • Distribute roasted vegetables over the bed of butter lettuce and top with goat cheese.


You may serve this salad with goat cheese as your main dish at dinner or a side - it is that good!