Published on December 16, 2016 by Mike

Here is what you’ll need!

ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE
Servings: 4

INGREDIENTS
Salad
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)

Dressing
3 tablespoons olive
2 tablespoons balsamic vinaigrette
1 teaspoon maple syrup

PREPARATION
Salad
Preheat oven to 400ºF/ 200ºC.
Combine all vegetables (except spinach) in large bowl and stir.
Add remaining ingredients and stir.
Spread vegetables on baking sheet and cook for 40 minutes.
In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables over the top.
Drizzle dressing over salad.
Enjoy!

Dressing
In a small bowl, combine all ingredients and stir until well-combined.

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