Roasted Vegetable Salad

Roasted Vegetable Salad

Source : Prep Brussels Sprouts Sweet Potatoes And Red Onion Spread On Baking Sheet Drizzle With Olive Oil And Sprinkle The Spices And Salt Amp Pepper Over V...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : January 6, 2026

Step:

  1. Prep Brussels sprouts, sweet potatoes and red onion. Spread on baking sheet. Drizzle with olive oil and sprinkle the spices and salt & pepper over veggies. Toss and then roast in 425 degrees preheated oven for about 20 minutes or until done and turning brown. Remove and set aside to cool.

  2. In large bowl add all the other ingredients except dressing. Once roasted veggies are cooled add them to the bowl.

  3. Just before serving pour dressing over veggies and toss to combine.

    Roasted Vegetable Salad recipe step 3 photo

Ingredients

  1. 1 bag Brussels sprouts, halved
  2. 3 sweet potatoes, peeled and medium diced
  3. 1/2 large purple onion, thin sliced
  4. 1/4 cup olive oil
  5. 1 tsp dried oregano
  6. 1 tsp dried thyme
  7. 1/2 tsp paprika
  8. Salt & pepper
  9. 1 cup leftover roasted green beans and red peppers, rough cut
  10. 2 stalks celery with leaves, thin sliced
  11. @ 12 small red potatoes boiled, cooled and halved
  12. 1/2 cup crumbled feta cheese
  13. 1/2 cup dried cranberries
  14. 1 cup raw baby spinach
  15. 1/2-3/4 cup white balsamic vinaigrette

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