Roasted Veggie Salad with Balsamic Vinaigrette
Roasted veggies served on a bed of spinach, topped with feta cheese and pepitas, and drizzled with balsamic vinaigrette. Yum!
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Servings: 6 servings
Ingredients
For the salad
- 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
Balsamic Vinaigrette
- 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
Instructions
- Preheat the oven to 425º F.
- 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.
- 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.
- 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.
- 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!
Notes
- Store any extra dressing in an airtight container in the refrigerator for up to a week.
- This salad would also be good with goat cheese (instead of feta).
- For a vegan option, omit the cheese.
Tried this recipe? I'd love to see it!Mention @raising.veggie.lovers or use #raisingveggielovers!