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. 

Ingredients:

• 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

Dressing:

• 3 tablespoons We Olive Extra Virgin Olive Oil
• 2 tablespoons We Olive Balsamic Vinegar
• 1 teaspoon maple syrup

Directions:

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!