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Roasted Veggie Salad With Maple Balsamic Vinaigrette

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
Roasted Veggie Salad With Maple Balsamic Vinaigrette


for 4 servings


  • 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


  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinaigrette
  • 1 teaspoon maple syrup

Nutrition Info

  • Calories 379
  • Fat 24g
  • Carbs 36g
  • Fiber 6g
  • Sugar 13g
  • Protein 6g

Estimated values based on one serving size.


  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. Spread vegetables on baking sheet and bake for 40 minutes.
  5. To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
  6. In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
  7. Drizzle dressing over salad.
  8. Enjoy!
  9. Love this recipe? Download the Tasty app to save it and discover others like it.
Roasted Veggie Salad With Maple Balsamic Vinaigrette