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Southwestern Roasted Vegetable Salad

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%
Vitamin A 11738IU235%
Vitamin C 59mg72%
Calcium 167mg17%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.