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roasted vegetable salad, greek salad, vegetarian
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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.
Prep Time10 minutes
Cook Time45 minutes
Course: Entree, Salad
Cuisine: Mediterranean, Vegetarian
Servings: 1 Serving
Calories: 670kcal

Ingredients

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