Description
A hearty and fresh salad combining caramelized roasted vegetables with crisp greens, topped with a simple dressing for a balanced and satisfying meal.
Ingredients
- 4 cups mixed vegetables (carrots, zucchini, bell peppers, sweet potatoes, broccoli)
- 3 tablespoons olive oil
- 3 garlic cloves (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried herbs (thyme or oregano)
- 4 cups fresh greens (spinach, arugula, or lettuce)
- 1 cup cherry tomatoes
- 1 cucumber (sliced)
- 1/2 cup feta cheese or goat cheese (optional)
- 1/3 cup nuts or seeds (walnuts or sunflower seeds)
- 2 tablespoons lemon juice or balsamic vinegar
Instructions
- Preheat the oven to 200°C (400°F).
- Chop vegetables into even pieces and toss with olive oil, garlic, salt, black pepper, and dried herbs.
- Spread vegetables on a baking sheet in a single layer.
- Roast for 25–30 minutes, stirring halfway through, until tender and caramelized.
- In a large bowl, combine fresh greens, cherry tomatoes, and sliced cucumber.
- Let roasted vegetables cool slightly, then add them to the salad.
- Top with cheese, nuts or seeds.
- Drizzle with lemon juice or balsamic vinegar.
- Toss gently and serve.
Notes
- Use any vegetables you have available.
- Do not overcrowd the baking sheet for better roasting.
- Add grilled chicken or chickpeas for extra protein.
- Include quinoa or couscous for a more filling salad.
- Roasted vegetables can be used warm or cold.
- Store vegetables and greens separately for up to 3 days.
- Skip cheese or use plant-based alternatives for a vegan option.
Nutrition
- Serving Size: 1 portion
- Calories: 260 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 15 mg
