Swiss Chard & Roasted Vegetable Salad Recipe

Preheat the oven to 425°F (220°C).

Wash and dry the swiss chard, then chop it into bite-sized pieces.

Slice the bell peppers, zucchini, red onion, and carrots into uniform pieces.

Toss the chopped vegetables with olive oil, salt, and black pepper in a large bowl.

Spread the vegetables on a baking sheet in a single layer.

Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized.

While the vegetables roast, prepare the dressing by whisking together balsamic vinegar, honey, lemon juice, salt, and black pepper.

In a large serving bowl, combine the chopped swiss chard and roasted vegetables once they are done.

Drizzle the dressing over the salad and toss gently to combine.

Crumble feta cheese over the top of the salad.

Chop walnuts and sprinkle them on the salad for added crunch.

Garnish with freshly chopped parsley before serving.

Serve the salad warm or at room temperature.

Dietary

Allergens