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98% would make again

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!

Merle O'Neal
Tasty Team
May 05, 2023
Roasted Veggie Salad With Maple Balsamic Vinaigrette

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 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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Roasted Veggie Salad With Maple Balsamic Vinaigrette