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98% would make again

Roasted Veggie Salad With Maple Balsamic Vinaigrette

Tasty Team

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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

Powered by
    Calories 261
    Fat 14g
    Carbs 29g
    Fiber 5g
    Sugar 9g
    Protein 5g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 400ºF (200ºC).
  2. Combine all vegetables (except spinach) in large bowl and stir.
  3. Add salt, pepper, oregano, and olive oil for the salad and stir.
  4. SCROLL FOR MORE CONTENT

  5. Spread vegetables on baking sheet and bake for 40 minutes.
  6. To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
  7. In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
  8. SCROLL FOR MORE CONTENT

  9. Drizzle dressing over salad.
  10. Enjoy!
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