Name: Roasted Veggie Salad with Balsamic Vinaigrette
Prep time: 15 min
Cook time: 20 min
Ingredients: 1 large sweet potato (peeled and diced); 1 large red bell pepper (diced); 1 large red onion (diced); 1 pint mushrooms (8 oz) (halved); 3-4 tablespoons extra-virgin olive oil; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 teaspoon fresh thyme; 4 cups spinach (for the salad base); 1/2 cup feta cheese (for garnish); 1/4 cup pepitas (for garnish); 1 tablespoon honey; 1/2 tablespoon dijon mustard; 1/3 cup extra-virgin olive oil; 2 tablespoons balsamic vinegar; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper

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This Roasted Veggie Salad is hearty and delicious. Roasted veggies served on a bed of spinach, topped with feta cheese and pepitas, and drizzled with balsamic vinaigrette. Yum!

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I love roasting veggies because it’s an effortless way to make them taste so good! Chop up the veggies, toss them in a little bit of oil, put them in the oven, and forget about them!

This roasted veggie salad is a go-to for me during the fall and winter months. It’s hearty enough for the cold months, but is a lighter (and welcomed) break from all the heavy soups and stews.

It’s delicious served warm, room temperature, or cold…so I’ll leave that part up to you!

This Roasted Veggie Salad is:

easy to make
hearty
packed with healthy veggies
gluten free
vegan (if you leave out the feta cheese)
great as a meal or a side

What is the difference between pumpkin seeds and pepitas?

This salad includes pepitas for added crunch and nutrients. But what are they?

Pepitas are pumpkin seeds without the hull (the white part that you see around the seeds when you cut open a pumpkin). These hull-less seeds are only found in specific pumpkins like Styrian pumpkins and oilseed pumpkins.

For more information on pepitas, click here.

Are pepitas good for you?

Yes, pepitas are loaded with health benefits!

Pepitas are high in antioxidants, fiber, protein, and healthy fats to name a few. Here’s a complete list of benefits.

How do you make Roasted Veggie Salad?

Roasted Veggie Salad with Balsamic Vinaigrette

Ingredients for about 6 servings:

For the salad:

1 large sweet potato, peeled and diced
1 red bell pepper, diced
1 large red onion, diced
1 pint of mushrooms (8 oz), halved
3-4 tablespoons of extra-virgin olive oil
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 teaspoon of fresh thyme
4 cups of spinach, for the salad base
1/2 a cup of feta cheese, for garnish
1/4 cup of pepitas, for garnish

For the dressing:

1 tablespoon of honey
1/2 tablespoon of dijon mustard
1/3 cup of extra-virgin olive oil
2 tablespoons of balsamic vinegar
1/4 teaspoon of salt
1/4 teaspoon of black pepper

Step 1: Preheat the oven to 425º F.

Step 2: Place the sweet potato, red pepper, onion and mushrooms in a bowl. Toss the veggies with olive oil, salt, pepper and thyme until everything is evenly coated.

Step 3: Place the veggies in a single layer on a large sheet pan. Put the pan in the oven and bake for 20 minutes, or until the sweet potato is tender.

Step 4: While the veggies are cooking, you can prepare the dressing. Add the dijon mustard, honey, balsamic vinegar, salt and pepper to a bowl and whisk together. Then, slowly add the oil while whisking. Keep whisking until the oil is fully incorporated.

Step 5: Once everything is done, you can build the salad. Place the spinach in a bowl, then top with the roasted veggies, feta cheese and pepitas. Drizzle the dressing over the salad and enjoy!

Try these other delicious salads!