Go Back

Spring Salad with Roasted Veggies

A vibrant and nutritious salad featuring roasted seasonal vegetables and fresh greens, perfect for a light meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 cups mixed greens (arugula, spinach, kale)
  • 1 cup Brussels sprouts, halved
  • 1 bell pepper, sliced Any color bell pepper can be used.
  • 1 zucchini, sliced
  • 1 red onion, sliced
  • 2 tablespoons olive oil Extra virgin olive oil works best.
  • to taste salt and pepper
  • 1/4 cup feta cheese (optional) Can be omitted for a dairy-free version.
  • balsamic glaze or vinaigrette for dressing Use your preferred dressing.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and chop the bell pepper, zucchini, Brussels sprouts, and red onion into even-sized pieces.
  3. In a large mixing bowl, toss the chopped veggies with olive oil, salt, and pepper until well-coated.
  4. Spread the seasoned veggies on a baking sheet in a single layer and roast for about 20-25 minutes, stirring halfway through.
  5. While the veggies are roasting, place mixed greens in a large serving bowl.
Assembly
  1. Once the roasted vegetables are done, allow them to cool slightly before adding them to the bowl of greens.
  2. Gently toss everything together and top with feta cheese, if desired. Drizzle with balsamic glaze or vinaigrette before serving.

Notes

Mix and match seasonal veggies. Keep an eye on roasting times, as some veggies may cook faster. Store leftovers in an airtight container in the fridge for up to 3 days, keeping veggies separate from the greens.