Greek Salad with Roasted Vegetables

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

You know the popular candy ad – “eat the rainbow”? Well, today I am going to show you a healthy way to eat the rainbow! Sometimes, when I am putting together my salads, I try to see if I can include all the colors of the rainbow. (I know, I’m a nerd!) Not only does all that color make the salad more fun to eat, but also packs a ton of healthy antioxidants.

The other day, I saw this delicious Greek salad with broccoli and sun-dried tomatoes on Cookie and Kate’s blog. I seriously couldn’t stop thinking about it until I had created a similar one at home! I made sure to save a few leftover roasted Brussels sprouts and butternut squash to use as toppings. I then tossed in some sliced olives, tomatoes, and feta cheese. Mmm…

Who needs fake colored candies when you can eat the rainbow naturally?! Dig in!

More Salad Recipes You’ll Love

• Copycat Antique Taco Salad
• Simple Summer Salad With Balsamic Vinaigrette
• Beet, Tomato, Feta Salad with Italian Dressing
• Salad in a Jar 3 Ways!

Greek Salad with Roasted Vegetables

Created by: Deborah Murphy

Course Entree, Salad

Cuisine Mediterranean, Vegetarian

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

1 Serving

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

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Ingredients

  

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For the Salad:

• ▢ 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

Dressing:

• ▢ 3 tablespoons olive oil
• ▢ 1 tablespoon apple cider vinegar
• ▢ 1/2 teaspoon honey
• ▢ Sea salt and black pepper to taste

Instructions

• 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.
• For the Dressing: Pour oil, vinegar, honey, salt and pepper into a small jar. Shake well to combine.
• Place all salad ingredients into a bowl. Top with dressing and serve.

Nutrition

Serving: 1recipe | Calories: 670kcal | Carbohydrates: 48g | Protein: 14.5g | Fat: 52.5g | Saturated Fat: 11.5g | Polyunsaturated Fat: 41g | Cholesterol: 30mg | Sodium: 800mg | Fiber: 13g | Sugar: 27g

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