for 4 servings
1 bell pepper, chopped
1 lb sweet potato(455 g), skinned and chopped
1 lb brussels sprouts(455 g), halved
1 red onion, sliced
1 teaspoon fresh oregano
1 teaspoon salt
1 teaspoon pepper
3 tablespoons MyOlive EVOO (medium)
1 cup spinach(40 g), for salad base
1 tablespoon feta cheese, to garnish
3 tablespoons MyOlive EVOO (medium to robust)
2 tablespoons MyOlive 18 year style Traditional
1 teaspoon MyOlive pure Maple Syrup
Preheat oven to 400ºF (200ºC).
Combine all vegetables (except spinach) in large bowl and stir.
Add salt, pepper, oregano, and olive oil for the salad and stir.
Spread vegetables on baking sheet and bake for 40 minutes. (add peppers in after 20minutes)
To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
Drizzle dressing over salad.
(Recipe) Roasted Veggie Salad with Maple Balsamic Vinaigrette
- Product Code: recipe