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.
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.
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
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.
To make the dressing, whisk together all ingredients in a medium bowl.
Toast the pepitas over medium heat in a nonstick skillet until golden.
In a large bowl, combine baby spinach, arugula, the roasted veggies, feta cheese, avocado, and pepitas. Drizzle with dressing and serve.
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.