Who says a salad has to be boring? There’s one salad from Breka that I find myself craving far more than I’d like to admit—and it’s their Roasted Vegetable Salad.
Breka has plenty of delicious treats, but this salad is surprisingly hard to beat. For one, it’s only $10, which makes it an easy choice when you want something filling without spending a fortune. But the real reason I keep going back? It’s seriously addictive.
I liked it so much that I decided to try making my own version at home. This isn’t meant to be an exact copycat recipe—just my take on a Breka favourite, with the same idea of roasted vegetables, fresh ingredients and plenty of flavour.
Why does this Salad work?
- What makes this salad so good? It’s all about the combination of flavors and textures.
- The rocket leaves add a fresh, peppery bite that balances the sweetness of the cranberries. Then there’s the dressing—which, in my opinion, is what really makes this salad. Dijon mustard and vinegar give it that tangy, sharp flavour that brings everything together.
- And then you get all the good textures: crunchy toasted pecans, sweet chewy cranberries and creamy feta. Add the roasted vegetables to the mix and you have a salad that is anything but boring.
Ingredients
Notes
- Roast the vegetables: Preheat the oven to 400°F. Chop the beets and sweet potatoes into medium-sized, fairly uniform chunks. Not too small otherwise they will burn and the bigger chunks taste better. For easier cooking, roast them separately since the beets may take a little longer depending on their size. I like to cut the parchment paper in half and place the beets on one side and the sweet potatoes on the other. Drizzle both with olive oil and season with garlic powder, salt and pepper. Roast until tender and lightly caramelized, checking the vegetables as they cook and removing the sweet potatoes if they finish first. You can cook for 20-25 mins.
- Roast the Chickpeas: Take a can of chickpeas, rinse it and place it on some parchment paper. Sprinkle on some garlic powder and paprika. Drizzle on some olive oil and roast with veggies. Keep chickpeas a bit longer to get it crunchy.
- Toast the walnuts: In a small pan, toast a handful of walnuts over medium heat until lightly golden and fragrant. Let them cool slightly, then chop them into smaller pieces and set aside.
- Make the dressing: In a bowl, add Dijon mustard, vinegar, honey, salt, pepper and olive oil. Whisk everything together and refrigerate until you’re ready to use it. The dressing should have a nice sharp, tangy flavour to balance the sweetness of the roasted vegetables and cranberries. If you like a little more bite, add an extra splash of vinegar.
- Assemble the salad: On a plate, add a generous handful of rocket leaves and drizzle with a little good olive oil. Top with a few pieces of roasted beets and sweet potatoes—you don’t need a lot of each. Scatter over the toasted nuts and add your feta cheese. Finish by lightly drizzling some of the dressing over the top. Don’t pour it all on at once—you just want enough to coat the salad without drowning it. You can always add more dressing as you eat.
- There should be enough to make a few salads so save the left overs to enjoy this Salad again.
While I really like the Breka Salad the version I made at home is sooooo delish!
Some tips:
Keep the vegetables chunky: Don’t cut the beets and sweet potatoes too small or they can burn before they have a chance to become tender.
Keep an eye on them: Roasted vegetables can go from perfectly caramelized to burnt pretty quickly, so check them while they’re cooking.
Don’t skip the crispy chickpeas: They add a great crunch and almost work like croutons, giving the salad some extra texture.
Skip the quinoa: I originally considered adding quinoa, but honestly, it wasn’t needed. The chickpeas and roasted vegetables make this salad plenty hearty and filling.
How to Plate:
On a plate, add a handful of arugula and toss it with a little good olive oil. Top with the roasted vegetables and chickpeas, then sprinkle over the toasted nuts. Grate some good hard cheese over the top and spoon on a little of the dressing. Toss everything together and enjoy.
Why this works: I like keeping the roasted vegetables in slightly bigger pieces because they make the salad feel more substantial while adding a soft, creamy texture. The chickpeas make it more filling, while the nuts add the perfect crunch. You can easily make a few portions at once for an easy lunch or light dinner.
The combination is what makes this salad so addictive—the sweet and tangy dressing, creamy roasted vegetables, peppery arugula and crunchy nuts all work together in every bite.