Go Back
+ servings
A close up of mixed grain roast vegetable salad in a white and blue patterened plate.
Print Recipe
4.88 from 16 votes

Grains and roasted veggies with goats cheese salad

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.
Servings: 4 people
Prep Time15 mins
Cook Time30 mins
Total Time45 mins


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


  • Heat your oven to 180C/350F/GM4.
  • 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.
  • Roast for about 30 mins until the butternut squash and any other root vegetables are soft.
  • 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.
  • Cut or crumble the goats cheese and dot onto the salad.
  • Finally, chop the mint and garnish the salad, and serve.


  • I get the best results when roasting vegetables when I make sure that all the vegetables are well coated in oil. The best way to do this is by hand - gently turn all the vegetables until they're evenly covered.
  • I've used a pre-cooked pouch of grains, but you can also use your own mixture and cook them from scratch. I like cooking batches of grains, spreading them out to cool quickly and then freezing them spread on a silicone baking mat supported on a baking tray. 
  • I have assembled this salad with frozen grains which keep it cool and have defrosted by lunch time. 
  • Make this vegan by omitting the goats cheese.
  • Keeps for 3 days in the fridge.
  • If you're eating a paleo diet, you can use suitable vegetables and ancient grains.
  • This recipe is 11 Weight Watchers Smart Points.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 366kcal | Carbohydrates: 56g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 64mg | Potassium: 793mg | Fiber: 7g | Sugar: 4g | Vitamin A: 11050IU | Vitamin C: 60.4mg | Calcium: 106mg | Iron: 4mg
Course: Main Course, Salad
Cuisine: Salad
Keyword: grain salad, roasted vegetable salad