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!
Greek Salad with Roasted Vegetables
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
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon honey
- Sea salt and black pepper to taste
- 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.