Greek Salad with Roasted Vegetables

  • Author: Deborah Murphy
  • Prep Time: 10 Min
  • Cook Time: 45 Min
  • Total Time: 55 minutes
  • Yield: 1 Serving 1x
  • Category: Salad, Entree
  • Method: Roasted, Fresh
  • Cuisine: Vegetarian, Mediterranean


A colorful Greek salad with roasted brussels sprouts, butternut squash, olives, tomatoes, and feta cheese. Top with a simple vinaigrette.


  • 2 cups spring mix lettuce
  • 1/2 cup roasted brussels sprouts
  • 1/2 cup roasted butternut squash
  • 4 olives, chopped
  • 5 cherry tomatoes, quartered
  • 2 inch square feta, crumbled
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon honey
  • Salt and pepper to taste


  1. To roast brussels sprouts and butternut squash: Preheat oven to 350 degrees Fahrenheit. Chop butternut squash and halve brussels sprouts. Melt 2 tablespoons coconut oil. Toss with vegetables to coat. Sprinkle with salt and pepper. Spread out on a cookie sheet and bake until softened.
  2. For the Dressing: Pour oil, vinegar, honey, salt and pepper into a small jar. Shake well to combine.
  3. Place all salad ingredients into a bowl. Top with dressing and serve.


  • Serving Size: 1 salad