Southwestern Roasted Veggie Salad

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SOUTHWESTERN ROASTED VEGGIE SALAD WITH CHIPOTLE-BALSAMIC DRESSING

Recipe from Love Real Food

Makes 2 large salads or 4 generous side salads

INGREDIENTS

Roasted Veggies

  • 1 medium sweet potato (about 3/4 pound), peeled and cut into 3/4-inch cubes

  • 1 red bell pepper, cut into 1-inch squares

  • 2 Tb extra virgin olive oil, divided

  • 1 tsp chili powder

  • Fine sea salt

  • 12 oz broccoli florets (from 1 large bunch), cut into bite-size pieces

Chipotle-Balsamic Dressing

  • 1/4 cup extra-virgin olive oil

  • 1 Tb balsamic vinegar

  • 1 Tb lime juice

  • 1 tsp adobo sauce (from a can of chipotle peppers in adobo)*

  • 1/2 tsp maple syrup or honey

  • 1 small clove garlic, pressed or minced

  • 1/4 tsp fine sea salt

Salad

  • 1/2 cup raw pepitas (hulled pumpkin seeds)

  • 5 to 6 oz baby arugula (5 to 6 cups packed cups)

  • 1/2 crumbled feta cheese (about 2 1/2 oz)

  • 1/3 cup oil-packed sun-dried tomatoes, rinsed and drained

  • 1 avocado, havled and pitted

*Ingredient Note: Look for canned chipotle peppers in adobo sauce in the international/Hispanic aisle of your grocery store. Or, use 1 tsp smoked paprika instead.

INSTRUCTIONS

  1. To roast the veggies: Preheat the oven to 425 F with racks in the middle and upper third of the oven.

  2. On a large rimmed baking sheet, combine the sweet potato and bell pepper. Drizzle with 1 tablespoon of the olive oil, sprinkle with the chili powder and a few dashes of salt, and toss until evenly coated. Arrange them in a single layer. On a second large rimmed baking sheet, toss the broccoli florets with the remaining 1 tablespoon olive oil until evenly coated. Arrange the florets in a single layer and sprinkle with salt.

  3. Roast the broccoli on the upper rack and the pan of sweet potatoes and peppers on the middle rack until the vegetables are tender and caramelized on the edges. The broccoli will be done around the 20-minute mark, which is perfect timing for tossing the sweet potato/pepper pan. Return the sweet potato/pepper pan to the oven and continue roasting until the sweet potatoes and peppers are tender and deeply caramelized, 15 to 20 minutes longer.

  4. Meanwhile, to make the dressing: In a small bowl, combine the olive oil, balsamic vinegar, lime juice, adobo sauce, maple syrup, garlic, and salt and whisk until blended. Taste and add a pinch of salt if necessary.

  5. To prepare the salad: In a medium skillet, toast the pepitas over medium heat, stirring frequently, until they are turning golden on the edges and making little popping noises, about 5 minutes.

  6. In a large bowl, combine the arugula, roasted veggies, toasted pepitas, feta, and sun-dried tomatoes. Wait until you’re ready to serve to add the dressing, as the arugula wilts if it’s in contact with the dressing for too long. (If you plan to have leftovers, store the dressing separately from the remaining ingredients, and toss them together just before serving).

  7. When you’re ready to serve, drizzle enough dressing on top to lightly coat (you might not need all of it) and toss everything together. Dice the avocado, add it to the bowl, and gently toss a coupe more times. Serve immediately.

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