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!

Quick Info

⏱️ 55 min • 🍽️ 4 servings • ⭐ 98%

Nutrition

281 cal • 5g protein • 44g carbs • 9g fat

Tags

[North American] • [Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Easy] • [Dinner]

Ingredients

• 1 bell pepper, chopped
• 1 pound sweet potatoes, skinned and chopped
• 1 pound Brussels sprouts, halved
• 1 red onion, sliced
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 tablespoons olive oil
• 1 cup spinach (for salad base)
• n/a
• 3 tablespoons olive
• 2 tablespoons balsamic vinaigrette
• 1 teaspoon maple syrup

Instructions Preview

1. Preheat oven to 400ºF (200ºC).
2. Combine all vegetables (except spinach) in…
3. Add salt, pepper, oregano, and olive oil f…

…and 5 more steps

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Recipe by: Merle O'Neal • From: Tasty