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Roast Vege and Feta Salad

Roast Vege And Feta Salad

Roast Vege and Feta Salad? But with a ‘feta’ quite unlike any you’ve experienced. It’s DAIRY FREE! Yes, Cashews + Macadamia’s marry in this cult-classic to give you that salty creaminess you love, sans the cow. One of my all-time fav 20 min dinner recipes, & perrrrfect for warming your belly this winter.
Course Main Course
Cuisine European
Keyword cruelty free, dairy free, dinner, egg free, gluten free, lunch, nut free, plant based, refined sugar free, salad, vegan
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 people
Calories 585kcal
Author Buffy Ellen


  • 2 kumara
  • 2 red onion
  • 2 parsnip
  • 2 carrot
  • 1/4 pumpkin
  • 12 cloves garlic
  • 2 tbsp coconut oil
  • 1 tbsp sea salt

Vegan Feta (makes 2 cups)

  • 3/4 c cashews
  • 3/4 c macadamia
  • 1 lemon peeled
  • 2/3 c water
  • 2 tsp nutritional yeast
  • 3/4 tsp sea salt
  • 1/4 tbs probiotic powder optional


  • 4 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp apple cider vinegar
  • 2 clove garlic
  • 2 tsp whole grain mustard
  • 1 tsp liquid sweetener
  • pinch sea salt


  • 4 large handfuls of baby rocket
  • 4 large handfulls of spinach
  • 1 c pumpkin seeds dried activated/ lightly roasted


Vegan Feta

  • Put all feta ingredients inside a food processor/blender and blend until smooth and creamy. Pop in a glass jar with the lid loosely on top, and leave overnight to ferment in a warm shady spot. If you don't want to wait, it still tastes great fresh without fermenting (just omit the probiotic if so).

Roast Veggies

  • Preheat oven to 200°C (392°F). Chop veggies into medium sized pieces, then add to an oven proof tray with garlic, coconut oil, and salt. Toss to combine, then pop in the oven for approximately 20 minutes or until the veggies are soft and brown.


  • Put all ingredients in a glass jar and shake thoroughly to mix.


  • Place rocket and spinach into a bowl. Add your roasted veges, dressing, and pumpkin seeds (leave a few aside to top later on). Gently toss the salad to combine.
  • Top with dollops of your fermented feta (around ¼- ½ cup per person), then sprinkle with the remaining pumpkin seeds before serving.



  • I've left my feta in it's creamy form, but you could just as easily pop into a dehydration tray to take out the moisture. You'll be left with a more "feta" consistency, that can be cut into cubes before serving. 
  • The recipe makes 2 cups of vegan feta. I used about 1 cup and put the rest in the fridge. I used the rest througout the week as a delicious, creamy topping on top of my salads.
  • If you have extra dressing, pop it into the fridge. It goes great with other salads and it'll keep in the fridge for a another week. 


Calories: 585kcal | Carbohydrates: 54g | Protein: 12g | Fat: 39g | Saturated Fat: 11g | Sodium: 1995mg | Potassium: 1248mg | Fiber: 11g | Sugar: 17g | Vitamin A: 21553IU | Vitamin C: 37mg | Calcium: 124mg | Iron: 4mg