Looking for a fresh, filling, and healthy salad recipe you can enjoy any time of the year? This Easy All Seasons Salad is the perfect combination of crunchy greens, roasted veggies, protein-packed quinoa, and creamy feta wrapped in crispy filo pastry. Whether you’re making a quick lunch or a light dinner, this versatile salad brings together wholesome ingredients in a delicious, satisfying way. This recipe serves 2 people and can be easily scaled up for a family meal or down for meal prep.
Ingredients
Salad Base 🥬
- 120g quinoa (uncooked)
- ½ bag romaine lettuce
- ½ bag baby spinach
- 150g cherry tomatoes
- 1 small sweet potato
- 1 small eggplant
- A handful of hazelnuts
- A handful of blueberries
- 2 sheets filo pastry
- 1 block of feta cheese
Dressing 🍋🍯
- ¼ cup honey or agave syrup
- Juice of ½ lemon
- ¼ cup olive oil
- A pinch of salt
- A pinch of black pepper
Instructions
1. Prep the Aubergine
Start by cutting your aubergine into large cubes. Sprinkle generously with salt and place in a colander or bowl to rest for about 30 minutes. This helps draw out excess moisture and reduces bitterness.
2. Roast the Sweet Potato
Preheat your oven to 185°C (365°F). Peel and dice the sweet potato into small cubes. Toss with a little olive oil, salt, and pepper. Spread them on a baking tray and roast.
3. Cook the Quinoa
While the sweet potatoes are baking, rinse the quinoa under cold water, then cook it according to package instructions (usually simmering in double the amount of water for about 15 minutes). Once done, rinse under cold water and allow to drain completely.
4. Assemble the Salad Base
In a large mixing bowl, combine the romaine lettuce and baby spinach. Slice the cherry tomatoes in half, roughly chop the hazelnuts, and add both to the greens. Add the blueberries.
5. Prepare the Feta Filo Packets
- Take one filo sheet and cut it in half.
- Brush or spray lightly with olive oil.
- Slice the feta block into two pieces. Place one piece at the end of one half-sheet.
- Fold the sides inward, then roll it up like a burrito. Repeat with the other half of the filo sheet.
- Repeat for the second piece.
- Lightly brush the outside of each packet with olive oil and drizzle with a bit of honey or agave syrup.
Place the feta packets on a tray with the sweet potatoes. Now dry the aubergine cubes with paper towel, toss them in olive oil, salt and pepper, and add them to the tray as well. Roast everything together for 15–20 minutes, until golden and crispy.
6. Make the Salad Dressing
While everything is roasting, prepare your salad dressing:
- In a small bowl or salad dressing shaker, combine ¼ cup olive oil, ¼ cup honey or agave, the juice of half a lemon, and a pinch of salt and pepper.
- Shake or whisk until well blended.
7. Bring it All Together
Add the cooled quinoa to the bowl with the greens and tomatoes. Drizzle over the vinaigrette.
Once the roasted vegetables and feta packets are ready, arrange them on top of the salad. Serve warm for a comforting meal or let everything cool slightly for a lighter, crisp finish.
Tips & Variations 📋
- Make it vegan: Skip the feta or use plant-based cheese, and choose agave instead of honey.
- Add protein: Add grilled chicken or chickpeas for a protein boost.
- Nut-free version: Use sunflower seeds or pumpkin seeds instead of hazelnuts.
- This salad is super versatile! You can easily swap the sweet potato for other seasonal roasted veggies, like zucchini or bell peppers in the summer, or butternut squash in the fall.
This Easy All Seasons Salad is one of those go-to recipes that’s not only delicious and nutritious, but also incredibly flexible. Whether you’re cooking for two or meal prepping for the week, it’s a dish you’ll want to come back to again and again.
If you try it, don’t forget to tag us on TikTok or Pinterest, we’d love to see your version!
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