Roasted Sweet Potato & Veggie Salad

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese provides a similar tangy flavor with fewer calories.

pumpkin seeds

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds are often less expensive and still add crunch.

Preheat the oven to 425°F (220°C).

Peel and cube sweet potatoes into bite-sized pieces.

Chop bell peppers, red onion, and zucchini into similar-sized pieces.

In a large bowl, combine sweet potatoes, bell peppers, red onion, and zucchini.

Drizzle olive oil over the vegetables and season with salt, black pepper, cumin, and paprika.

Toss the vegetables to coat evenly with oil and spices.

Spread the vegetable mixture in a single layer on a baking sheet.

Roast in the preheated oven for 25-30 minutes, stirring halfway, until tender and caramelized.

While the veggies roast, prepare the spinach in a large serving bowl.

Once roasted, let the veggies cool slightly before adding to the spinach.

Crumble feta cheese over the salad and sprinkle with pumpkin seeds.

Drizzle with balsamic vinegar before serving.

Toss gently to combine all ingredients.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens