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Roasted Veggie Salad With Maple Balsamic Vinaigrette

by Merle O'Neal featured in Satisfying Salads That Don't Suck


for 4 servings


  • 1 bell pepper, chopped
  • 1 lb
    sweet potato, skinned and chopped (455 g)
  • 1 lb
    brussels sprouts, halved (455 g)
  • 1 red onion, sliced
  • 1 teaspoon
    fresh oregano
  • 1 teaspoon
  • 1 teaspoon
  • 3 tablespoons
    olive oil
  • 1 cup
    spinach, for salad base (40 g)
  • 1 tablespoon
    feta cheese, to garnish


  • 3 tablespoons
    olive oil
  • 2 tablespoons
    balsamic vinaigrette
  • 1 teaspoon
    maple syrup
    Calories 261
    Fat 14g
    Carbs 29g
    Fiber 5g
    Sugar 9g
    Protein 5g

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!