Warm Roasted Vegetable Salad
Elevate your salad game with this irresistible Warm Roasted Vegetable Salad, a vibrant medley of caramelized carrots, zucchini, bell peppers, and baby potatoes, perfectly seasoned with oregano and garlic powder. Tossed with crisp baby spinach, creamy crumbled feta, and a tangy homemade balsamic dressing, this salad is finished with a delightful crunch of toasted pine nuts. Whether you’re looking for a hearty side dish or a light, wholesome main course, this warm salad is a celebration of roasted goodness and fresh flavors. Ready in under 45 minutes, it’s perfect for weeknight dinners or impressing at your next gathering!
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Recipe Information
Ingredients
- 3 medium carrots
- 1 large red bell pepper
- 2 medium zucchini
- 1 large red onion
- 500 grams baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams baby spinach
- 50 grams crumbled feta cheese
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 2 tablespoons toasted pine nuts
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Wash and peel the carrots, then slice them into thin sticks. Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Halve the baby potatoes.
In a large mixing bowl, combine the prepared vegetables (carrots, bell pepper, zucchini, onion, and potatoes).
Drizzle the olive oil over the vegetables and sprinkle with oregano, garlic powder, salt, and black pepper. Toss until the vegetables are evenly coated.
Spread the vegetables out in a single layer on the prepared baking sheet, ensuring they do not overlap. Roast in the preheated oven for 25-30 minutes, flipping them halfway through, until they are tender and golden-brown.
While the vegetables are roasting, prepare the dressing by whisking together the balsamic vinegar, lemon juice, honey, and a pinch of salt in a small bowl.
Once the vegetables are done roasting, remove them from the oven and allow them to cool slightly for about 5 minutes.
In a large salad bowl, add the baby spinach. Top with the warm roasted vegetables and sprinkle with crumbled feta cheese.
Drizzle the balsamic dressing over the salad and gently toss everything together to combine.
Garnish with toasted pine nuts and serve immediately while warm.
Nutrition Facts
Calories |
1417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 7170 mg | 312% | |
| Total Carbohydrate | 182.0 g | 66% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 63.2 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4351 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
