Roasted Vegetable Salad with Feta
Ingredients
The salad
-
1
medium
sweet potato
-
1
small head
cauliflower or broccoli
-
3
tablespoons
extra virgin olive oil
-
1
medium
zucchini
-
1
small
red onion
-
1
15-ounce can
chickpeas
-
⅔
cup
crumbled feta cheese
-
¼
cup
chopped fresh parsley
-
optional
warm pita, couscous, or quinoa
The dressing
-
2
tablespoons
extra virgin olive oil
-
2
tablespoons
red wine vinegar
-
1 ½
teaspoons
minced garlic
-
1
teaspoon
dried oregano
-
½
teaspoon
Dijon mustard
-
1
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
Instructions
- Preheat the oven to 400°F and prepare two baking sheets.
- Cut the sweet potato into ½-inch cubes and the cauliflower into florets. Place them on one baking sheet and drizzle with 1½ tablespoons of olive oil, salt, and pepper.
- Cut the zucchini into ½-inch cubes and the red onion into ½-inch slices. Place them on the second baking sheet and drizzle with 1½ tablespoons of olive oil, salt, and pepper.
- Roast the vegetables in the oven for 10 minutes, then toss them and rotate the pans. Continue roasting until the vegetables are crisp-tender, about 10 to 15 more minutes.
- While the vegetables roast, whisk together the dressing ingredients in a bowl.
- Once the vegetables are done, combine them in a large serving bowl with the chickpeas, pour the dressing over, and toss gently.
- Stir in the feta and parsley before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
466
Total fat
26g
Total carbohydrates
50g
Total protein
16g
Sodium
20mg
Cholesterol
22mg
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