Description
Caramelized maple-glazed vegetables combined with earthy greens and tangy feta in a warm, nourishing fall salad. Tender sweet potatoes, Brussels sprouts, peppers, and onions roasted to golden perfection and tossed with a maple-balsamic dressing.
Ingredients
Salad
1 bell pepper, chopped
1 lb (455 g) sweet potato, peeled and chopped
1 lb (455 g) Brussels sprouts, halved
1 red onion, thinly sliced
1 tsp fresh oregano
1 tsp salt
1 tsp black pepper
3 tbsp olive oil
1 cup (40 g) spinach, for serving
1 tbsp crumbled feta, for garnish
Dressing
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp maple syrup
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper or lightly oil it.
- Toss bell pepper, sweet potato, Brussels sprouts, and onion with olive oil, oregano, salt, and pepper until evenly coated.
- Spread in a single layer on baking sheet. Roast 25–30 minutes, stirring halfway, until caramelized and tender.
- Whisk olive oil, balsamic vinegar, and maple syrup in a small bowl until smooth. Adjust sweetness or acidity to taste.
- Let roasted vegetables cool slightly. Arrange spinach on serving dish and spoon vegetables on top.
- Drizzle with dressing, sprinkle with crumbled feta, and serve warm or at room temperature.
Notes
Chop vegetables evenly for uniform roasting.
Roast at high heat to deepen caramelization.
Avoid overcrowding pan for crispier edges.
Great served warm or chilled for meal prep.
Add toasted nuts or seeds for extra texture.
- Prep Time: 10
- Cook Time: 30
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 230
- Sugar: 8g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
Keywords: roasted vegetable salad, maple balsamic salad, autumn salad recipe, sweet potato Brussels sprouts salad, vegetarian roasted salad