This is the yummiest way to get your daily serving of veggies!
Crispy, nutty, and delicious all describe this healthy roasted veggie salad. Packed with amazing nutritious ingredients, this fibrous, veggie-packed dish is nothing but a delight! Not only are the flavors amazing, but the different textures complement each other perfectly! Throw this salad together as a light and healthy main course, or serve it as a side to your favorite protein.
Antioxidant-Rich Roasted Veggies
We’ve added some diverse, antioxidant rich veggies to this dish– and it’s just so easy to put them all together! Sweet potato offers excellent amounts of fiber, vitamin A and potassium while brussels sprouts and broccoli add some emerald green hues and vitamin K. We even threw in the aromatic red onion for more flavor and extra antioxidants.
Not Your Normal Boring Salad
If you couldn’t tell already, this isn’t your normal “dressing on lettuce” salad. This salad is packed full of flavorful ingredients like crispy roasted veggies, sundried tomatoes, roasted sliced almonds, and fresh feta. That means tons of flavor, texture, and awesome benefits like omega-3’s, protein, and antioxidants.
Easy to Pack Lunch
Not only is this salad super easy to make, but it’s also very easy to pack up and take with you for lunch! It’s a great, energy-boosting recipe to get you through the day and keep you full. Just remember to wait to top this salad with dressing until you’re ready to serve it. That way you can keep the lettuce from getting too soggy. Nobody likes soggy veggies.
Toss Up This Roasted Veggie Salad
Make this salad in just 3 easy steps! First, toss the sweet potato, brussels sprouts, broccoli, and red onion in olive oil and roast at 425 degrees Fahrenheit for 20 to 25 minutes. Once complete, place the roasted veggies over a bed of arugula as well as the quinoa, almonds, sundried tomatoes, fresh feta, and parsley and toss them all up. After that, mix together the dressing ingredients in a food processor until smooth and drizzle over top. Give it another toss and enjoy for up to 3 days!
Feel free to add on some grilled chicken or even a little bit of steak for some extra portein and heartiness!
If you make this delicious roasted veggie salad, we’d love to hear what you thought about it! Let us know in the comment section, below.
Roasted Veggie Salad
- 1 tablespoon olive oil
- 2 sweet potatoes diced
- 2 cups brussels sprouts quartered
- 2 cups broccoli
- 1 red onion quartered
- 4 cups arugula
- 1 cup quinoa cooked
- 1/4 cup slivered almonds toasted
- 1/2 cup sundried tomatoes in oil chopped
- 1/2 cup fresh feta crumbled
- 1/2 cup parsley chopped
- 2 tablespoons sundried tomatoes in oil
- 3 tablespoons green onion chopped
- 2 tablespoons parsley
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Toss sweet potato, brussels sprouts, broccoli, and red onion in olive oil and roast at 425 for 20-25 minutes.
- Place the roasted veggies over a bed of arugula as well as the quinoa, almonds, sundried tomatoes, fresh feta, and parsley and toss together.
- Mix together dressing ingredients in a food processor until smooth and drizzle over top.
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Enjoyed this nutritious recipe? Check out some more of our filling vegetarian salads for your next lunch:
- Spinach, Lentil, and Beet Salad with Orange Vinaigrette
- Summer Fruit Quinoa Salad
- Roasted Sweet Potato and Mango Salad
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