How To Make Easter Salad with Roasted Vegetables Recipe
A deliciously colorful Easter salad featuring roasted vegetables and topped with feta cheese.
Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes
Serves:
Ingredients
- 1 small head of cauliflower, chopped into florets
- 1 small sweet potato, peeled and chopped into cubes
- 1 small red onion, sliced into wedges
- 1 tbsp olive oil
- Salt and pepper, to taste
- 4 cups mixed greens
- 1/4 cup crumbled feta cheese
Instructions
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Preheat oven to 400°F.
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In a large bowl, toss cauliflower, sweet potato, and red onion with olive oil and season with salt and pepper.
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Spread vegetables in a single layer on a baking sheet and roast in preheated oven for 30 minutes, or until tender and lightly browned.
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Divide mixed greens onto four plates and top with roasted vegetables and crumbled feta cheese.
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Serve immediately.
Nutrition
- Calories : 160kcal
- Total Fat : 8g
- Saturated Fat : 2g
- Cholesterol : 8mg
- Sodium : 229mg
- Total Carbohydrates : 20g
- Dietary Fiber : 4g
- Sugars : 7g
- Protein : 5g
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