Description
The Vibrant Roasted Vegetable & Spinach Salad with Avocado, Feta & Toasted Macadamias is a delicious and nourishing dish that will impress guests or enhance any meal.
Ingredients
Scale
- 2 medium beets, peeled & cubed
- 2 medium sweet potatoes, peeled & cubed
- ½ cucumber, thinly sliced
- 1 ripe avocado, diced
- 4 cups baby spinach
- ⅓ cup crumbled feta cheese
- ¼ cup toasted macadamias, chopped
- 2 tbsp pepitas (pumpkin seeds)
- ½ cup roasted chickpeas (store-bought or homemade)
- 1 tbsp olive oil
- Salt & pepper, to taste
- ½ cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil (for dressing)
- 1 tsp honey
- Salt & pepper, to taste (for dressing)
Instructions
- Preheat your oven to 400°F (200°C). Grab your cubed sweet potatoes and beets; toss them in a bowl with a tablespoon of olive oil, along with a sprinkling of salt and pepper for flavor. Spread the seasoned vegetables out in a single layer on a lined baking sheet, and roast them in the oven for about 25–30 minutes until they are tender and golden brown.
- On a large serving platter or in a big salad bowl, layer the baby spinach and thinly sliced cucumber. Next, gently add your roasted sweet potatoes and beets, and then scatter the diced avocado, crumbled feta cheese, toasted macadamias, pepitas, and roasted chickpeas over the top.
- In a small mixing bowl, whisk together the plain Greek yogurt, lemon juice, a tablespoon of olive oil, and honey. Season it with salt and pepper according to your taste preference.
- Serve the salad immediately after assembling it, drizzling the yogurt dressing over or serving it on the side.
Notes
For effortless preparation, chop the vegetables the night before and store them in the fridge until ready to roast. If using canned chickpeas, rinse and dry them before roasting to improve their texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
Nutrition
- Calories: Approximately 350 kcal
- Sodium: 450 mg
- Protein: 12 g