Roasted Vegetable and Oat Salad with Feta Cheese

Roasted Vegetable and Oat Salad with Feta Cheese Recipe

Roasted Vegetable and Oat Salad with Feta Cheese is a quick salad to make. The addition of oats in the salad makes it wholesome, adding to the nutrition and fibre from the oats. The vegetables are roasted in a wok, but you could roast them in an oven too. 

Cooking time
30 min
Preparation time
5 min



Fit Foodie Recipe Score


Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than the regular recipe since it has addition of carrots along with mushrooms and oats add to the vital nutrient content of this salad. Making it low in fat.


  • 200 grams lettuce leaves, torn
  • 250 grams button mushrooms, washed with stems removed
  • 2 carrots, cut into rounds
  • 80 grams of Saffola peppy tomato oats
  • 1/2 teaspoon lemon juice
  • 1 teaspoon mustard sauce
  • 1/2 teaspoon Saffola oil
  • 2 tablespoons feta cheese, crumbles
  • chopped parsley leaves for garnish
  • salt and crushed black pepper

How to make Roasted Vegetable and Oat Salad with Feta Cheese

  • Heat a wok on high heat with a teaspoon of oil; add in the oats, whole mushrooms and carrots
  • Roast them on high heat until light brown spots appear and the carrots are lightly cooked through
  • Don’t add the salt while roasting as the oats have a lot of salt in them
  • The oats will get lightly cooked (just enough for the salad) and absorb the moisture released from the mushrooms
  • Once the vegetables are roasted, turn off the heat and allow them to cool completely
  • Add the roasted vegetables, the lettuce into a large mixing bowl. Add the lemon juice, pepper, mustard sauce and chopped parsley. Stir well to combine
  • Serve the Oat Salad warm along with feta crumbles on the top for a wholesome weeknight dinner along with a warm toasted bread and soup

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