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Spring Salad with Roasted Veggies

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A vibrant spring salad combining fresh greens with warm, caramelized roasted vegetables, topped with feta, nuts, and a light vinaigrette for a balanced and nourishing dish.

Ingredients

  • 4 cups mixed salad greens
  • 2 carrots, sliced
  • 1 zucchini, chopped
  • 1 bell pepper, chopped
  • 1 small red onion, sliced
  • 2 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled
  • 1/3 cup nuts or seeds (almonds or sunflower seeds)
  • 2 tablespoons balsamic vinegar or lemon vinaigrette

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Chop carrots, zucchini, bell pepper, and red onion into even pieces.
  3. Toss vegetables with olive oil, salt, and black pepper.
  4. Spread on a baking sheet and roast for 20–25 minutes until tender and caramelized.
  5. Let the roasted vegetables cool slightly.
  6. In a large bowl, combine mixed greens and cherry tomatoes.
  7. Add nuts or seeds for crunch.
  8. Top with warm roasted vegetables and crumbled feta cheese.
  9. Drizzle with balsamic vinegar or lemon vinaigrette.
  10. Toss gently and serve immediately.

Notes

  • Roast vegetables evenly by cutting them into similar sizes.
  • Do not overdress the salad to keep it fresh and crisp.
  • Store roasted vegetables separately to maintain texture.
  • Add protein like grilled chicken or chickpeas for a fuller meal.
  • Try goat cheese or skip cheese for a lighter variation.

Nutrition

Find it online: https://cookedbymaya.com/spring-salad-with-roasted-veggies/