Roasted Vegetable Salad with Maple Balsamic Vinaigrette

Looking for inspiration for lunches during the week or ways to use up your left over roast vegetables? Tossed with a sweet tangy dressing, you’ll love this roast vegetable salad.

Salad:
1 bell pepper, chopped
1 lb sweet potato, skinned and chopped (455 g)
1 lb Brussels sprouts, halved (455 g)
1 red onion, sliced
1 tsp. fresh oregano
1 tsp. sea salt
1 tsp. black pepper, freshly cracked
3 Tbsp. extra-virgin olive oil
1 cup spinach, for salad base (40 g)

Garnish:
1 Tbsp. feta cheese, crumbled, for garnish

Dressing:
3 Tbsp. extra-virgin olive oil
2 Tbsp. balsamic vinaigrette
1 tsp. pure maple syrup

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

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.

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.

Makes 4 servings.