Description
A vibrant and healthy Spring Roasted Vegetable Salad featuring a mix of seasonal vegetables, perfect for a light meal or side dish.
Ingredients
Scale
- 2 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced (any color)
- 1 cup zucchini, diced
- 1 cup red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, combine cherry tomatoes, bell peppers, zucchini, and red onion. Drizzle with olive oil, then sprinkle with garlic powder, oregano, salt, and pepper. Toss until the vegetables are evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized. Stir halfway through for even cooking.
- While the vegetables are roasting, prepare the salad. In a large serving bowl, add the mixed salad greens.
- Once the vegetables are done, let them cool for a few minutes before adding them to the salad greens.
- Drizzle the balsamic vinaigrette over the salad and toss gently to combine. If using, sprinkle the feta cheese on top before serving.
- Serve immediately or chill in the refrigerator for up to 30 minutes before serving for a refreshing taste.
Notes
- For added protein, consider adding grilled chicken or chickpeas.
- You can substitute the feta cheese with goat cheese or omit it for a dairy-free version.
- Experiment with different seasonal vegetables for variety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg