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 mins
Cook Time45 minutes mins
Course: Entree, Salad
Cuisine: Mediterranean, Vegetarian
Servings: 1 Serving
Calories: 670kcal
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
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.
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