Balsamic Roasted Veggie Salad


It’s all about the contrast in flavors, textures, and colors in this hearty fall salad featuring yummy veggies and a dressing your taste buds won’t forget. 


  • 1 lb sweet potato, skinned and chopped
  • 1 lb carrots, halved
  • 1 red onion, sliced
  • 1 teaspoon fresh oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 tablespoons We Olive Extra Virgin Olive Oil
  • 1 cup spinach, for the salad base
  • 1 tablespoon feta cheese, to garnish



  1. Preheat oven to 400ºF (200ºC).
  2. Combine all vegetables (except spinach) in a large bowl and stir.
  3. Add salt, pepper, oregano, and We Olive Extra Virgin Olive Oil for the salad and stir.
  4. Spread vegetables on a baking sheet and bake for 40 minutes.
  5. To prepare the dressing, combine We Olive Extra Virgin Olive Oil, We Olive Balsamic Vinegar, and maple syrup in a small bowl and stir until well combined.
  6. In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
  7. Drizzle dressing over salad.
  8. Serve and enjoy!

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