Salad

Roasted Veggie Salad With Maple Balsamic Vinaigrette

Name: Roasted Veggie Salad With Maple Balsamic Vinaigrette
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 bell pepper; 455 gram sweet potato; 455 gram brussels sprouts; 1 red onion; 1 teaspoon fresh oregano; 1 teaspoon salt; 1 teaspoon pepper; 3 tablespoon olive oil; 40 gram spinach; 1 tablespoon feta cheese; 3 tablespoon olive oil; 2 tablespoon balsamic vinaigrette; 1 teaspoon maple syrup

snackdinnerlunchVeganVegetarianGluten-FreeDairy-FreeNut-FreeShellfish-FreeEgg-Free

Ingredients

bell pepper1
sweet potato1 lb
brussels sprouts1 lb
red onion1
fresh oregano1 teaspoon
salt1 teaspoon
pepper1 teaspoon
olive oil3 tablespoon
spinach1½ oz
feta cheese1 tablespoon
olive oil3 tablespoon
balsamic vinaigrette2 tablespoon
maple syrup1 teaspoon

Instructions

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.
7
Sprinkle roasted vegetables and feta cheese over the top.
8
Drizzle dressing over salad.
9
Enjoy!