How To Make Easter Leftover Roasted Vegetable Salad Recipe
Use up Easter leftovers with this refreshing salad that’s filled with goodness.
Serves:
Ingredients
- 4 cups of leftover roasted vegetables (such as carrots, Brussels sprouts, and sweet potatoes)
- 4 cups of mixed greens
- 1/2 cup of crumbled feta cheese
- 1/4 cup of chopped walnuts
- 2 tablespoons of olive oil
- 2 tablespoons of balsamic vinegar
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F.
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Spread the leftover roasted vegetables on a baking sheet and roast them for 15-20 minutes or until they’re heated through.
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In a large bowl, combine the mixed greens, roasted vegetables, crumbled feta cheese, and chopped walnuts.
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Drizzle the olive oil and balsamic vinegar over the salad, and toss everything until it’s well coated.
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Season the salad with salt and pepper to taste.
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Serve the salad chilled or at room temperature and enjoy!
Nutrition
- Calories : 288kcal
- Total Fat : 21g
- Saturated Fat : 4g
- Cholesterol : 17mg
- Sodium : 210mg
- Total Carbohydrates : 16g
- Dietary Fiber : 4g
- Sugar : 7g
- Protein : 10g
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