Vibrant Roasted Vegetable & Spinach Salad Recipe
Ingredients
Scale
- 2medium beets, peeled & cubed
- 2medium sweet potatoes, peeled & cubed
- ½cucumber, thinly sliced
- 1ripe avocado, diced
- 4 cupsbaby spinach
- ⅓ cupcrumbled feta cheese
- ¼ cuptoasted macadamias, chopped
- 2 tbsppepitas (pumpkin seeds)
- ½ cuproasted chickpeas (store-bought or homemade)
- 1 tbspolive oil
- Salt & pepper, to taste
- ½ cupplain Greek yogurt
- 1 tbsplemon juice
- 1 tbspolive oil (for dressing)
- 1 tsphoney
- Salt & pepper, to taste (for dressing)
Instructions
- Preheat your oven to 400°F (200°C). Grab your cubed sweet potatoes and beets; toss them in a bowl with a tablespoon of olive oil, along with a sprinkling of salt and pepper for flavor. Spread the seasoned vegetables out in a single layer on a lined baking sheet, and roast them in the oven for about 25–30 minutes until they are tender and golden brown.
- On a large serving platter or in a big salad bowl, layer the baby spinach and thinly sliced cucumber. Next, gently add your roasted sweet potatoes and beets, and then scatter the diced avocado, crumbled feta cheese, toasted macadamias, pepitas, and roasted chickpeas over the top.
- In a small mixing bowl, whisk together the plain Greek yogurt, lemon juice, a tablespoon of olive oil, and honey. Season it with salt and pepper according to your taste preference.
- Serve the salad immediately after assembling it, drizzling the yogurt dressing over or serving it on the side.
Notes
For effortless preparation, chop the vegetables the night before and store them in the fridge until ready to roast. If using canned chickpeas, rinse and dry them before roasting to improve their texture.
Nutrition
- Calories: Approximately 350 kcal
- Protein: 12 g