Southwestern Roasted Vegetable Salad

Southwestern Roasted Vegetable Salad is full of roasted sweet potato, bell pepper, zucchini, and red onion tossed in a Chipotle-Balsamic Dressing with diced avocado, feta cheese, and pepitas. Makes a wonderful fall salad.

A combination of baby spinach and arugula gives this salad tons of good nutrition. The roasted vegetables are seasoned with a little chili powder and roasting them adds a wonderful sweetness to the salad which pairs well with the saltiness of the feta cheese. The Chipotle-Balsamic Dressing is both sweet and smokey with a little heat. For best flavor, make the dressing a day or two ahead of time. It will keep for 7 to 10 days refrigerated.

Tips for Making Southwestern Roasted Vegetable Salad:

You can double the roasted vegetables and have them ready to go for salads all week long. They will keep in the refrigerator for 4 to 5 days.

Butternut Squash can be substituted for the sweet potato.

Black beans would be another great addition to this salad.

Add some roasted chicken for extra protein.

If you can find some, Cotija cheese is great in this salad as a substitution for feta cheese.

More Salad Recipes:

• Asian Chicken Chopped Salad
• Chicken Salad with Avocado and Bacon
• Healthy Broccoli Apple Salad

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Southwestern Roasted Vegetable Salad

Southwestern Roasted Vegetable Salad is full of roasted sweet potato, bell pepper, zucchini, and red onion tossed in a Chipotle-Balsamic Dressing with diced avocado, feta cheese, and pepitas. Makes a wonderful fall salad.

 

Course Salad

Cuisine Southwestern

Keyword vegetarian

Prep Time 15 minutes

Cook Time 35 minutes

Servings 4

Calories 351 kcal

Ingredients

Roasted Vegetables

• 1 medium sweet potato, peeled and cut into 3/4-inch dice
• 1 red bell pepper, diced
• 2 tablespoons extra-virgin olive oil, divided
• 1 teaspoon chili powder, divided
• 1 medium zucchini, diced
• 1/2 medium red onion, diced
• salt and pepper

Chipotle-Balsamic Dressing

• 1/4 cup extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon lime juice
• 1 teaspoon adobo sauce from a can of chipotle peppers in adobo
• 1/2 teaspoon maple syrup or honey
• 1 small clove garlic, minced
• pinch of salt

Salad

• 1/3 cup raw pepitas
• 3 cups packed baby spinach
• 3 cups packed baby arugula
• 1 avocado, diced
• 1/2 cup crumbled feta cheese

Instructions

1. Preheat oven to 425 degrees F. Arrange sweet potato and red bell pepper on a baking sheet.

   Drizzle with 1 tablespoon of oil and sprinkle with 1/2 teaspoon of chili powder. Stir them to get them coated evenly. Season with salt and pepper.

2. Arrange the zucchini and red onion on a second baking sheet, drizzle with remaining oil, sprinkle with chili powder and stir to mix. Season with salt and pepper

3. Place both baking sheets in the oven for 20 minutes. Remove the zucchini and red onion from the oven. Stir the sweet potato and red bell pepper and leave in the oven for 15 more minutes.

4. To make the dressing, whisk together all ingredients in a medium bowl.

5. Toast the pepitas over medium heat in a nonstick skillet until golden.

6. In a large bowl, combine baby spinach, arugula, the roasted veggies, feta cheese, avocado, and pepitas. Drizzle with dressing and serve.

Recipe Notes

Chiptole chili powder can be used in the dressing instead of the adobo sauce. Start with 1/4 teaspoon and add a little more if it needs it.

Nutrition Facts

Southwestern Roasted Vegetable Salad

Amount Per Serving

Calories 351 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 6g38%

Cholesterol 17mg6%

Sodium 281mg12%

Potassium 647mg18%

Carbohydrates 21g7%

Fiber 4g17%

Sugar 8g9%

Protein 7g14%

Calcium 167mg17%

Vitamin C 59mg72%

Vitamin A 11738IU235%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Love REAL Food

Disclosure: Nutritional info is provided as a guide only and can vary based on brands of products used, measuring methods, and cooking techniques.

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