Roasted Veggie Salad With Maple Balsamic Vinaigrette
featured in Satisfying Salads That Don't Suck
Savor the flavors of fall with this Roasted Veggie Salad, drizzled with a delightful Maple Balsamic Vinaigrette. This colorful and nutritious dish is perfect for a light lunch or a scrumptious side!
Tasty Team
98% would make again
Total Time
55 minutes
55 min
Prep Time
15 minutes
15 min
Cook Time
40 minutes
40 min
Total Time
55 minutes
55 min
Prep Time
15 minutes
15 min
Cook Time
40 minutes
40 min
Ingredients
for 4 servings
Salad
- 1 bell pepper, chopped
- 1 lb sweet potato (455 g), skinned and chopped
- 1 lb brussels sprouts (455 g), halved
- 1 red onion, sliced
- 1 teaspoon fresh oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons olive oil
- 1 cup spinach (40 g), for salad base
- 1 tablespoon feta cheese, to garnish
Dressing
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinaigrette
- 1 teaspoon maple syrup
Nutrition Info
- Calories 281
- Fat 9g
- Carbs 44g
- Fiber 6g
- Sugar 16g
- Protein 5g
Estimated values based on one serving size.
Preparation
- Preheat oven to 400ºF (200ºC).
- Combine all vegetables (except spinach) in large bowl and stir.
- Add salt, pepper, oregano, and olive oil for the salad and stir.
- Spread vegetables on baking sheet and bake for 40 minutes.
- To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
- In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
- Drizzle dressing over salad.
- Enjoy!
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