4.88 from 16 votes
A close up of mixed grain roast vegetable salad in a white and blue patterened plate.
Grains and roasted veggies with goats cheese salad
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

A great prepare-ahead salad using roast vegetables and packet cooked mixed grains. Delicious, hearty but not heavy, and great at any time of year. Crumbled goats cheese adds a salty kick.   Naturally gluten free depending which grains you use.  Leave out the goats cheese for a vegan version and to make it Whole 30 and Paleo Friendly.

Course: Main Course, Salad
Cuisine: Salad
Keyword: grain salad, roasted vegetable salad
Servings: 4 people
Calories: 366 kcal
Author: Helen Best-Shaw
For the roasted vegetables
  • ½ butternut squash
  • 1 red onions
  • 1 red pepper
  • 3 cloves garlic
  • 1 tbs olive oil
For the salad
  • 1 packet ready cooked mixed grains (e.g., bulgar wheat, quinoa and chickpeas)
  • 60 g goats cheese
  • 1 small bunch mint chopped
  1. Heat your oven to 180C/350F/GM4.

  2. Chop the vegetables into small, 2cm / 3/4"  pieces. Spread out in a roasting pan and drizzle with olive oil and season with salt and pepper.

  3. Roast for about 30 mins until the butternut squash and any other root vegetables are soft.

  4. Once cooked allow to cool. Mix the vegetables with the grains and stir through. Make sure that all the oil used to cook the vegetables gets transferred onto the grains to dress the salad.

  5. Cut or crumble the goats cheese and dot onto the salad.

  6. Finally, chop the mint and garnish the salad, and serve.

Recipe Notes


Nutrition Facts
Grains and roasted veggies with goats cheese salad
Amount Per Serving
Calories 366 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 6mg2%
Sodium 64mg3%
Potassium 793mg23%
Carbohydrates 56g19%
Fiber 7g29%
Sugar 4g4%
Protein 13g26%
Vitamin A 11050IU221%
Vitamin C 60.4mg73%
Calcium 106mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.