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98% would make again

Roasted Veggie Salad With Maple Balsamic Vinaigrette

Tasty Team

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

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

Estimated values based on one serving size.

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. 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!

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