Roasted Vegetable Salad
Merry Christmas Eve!! I cannot believe we have to say goodbye soon to all the Christmas cheer.. not even going to say any more about because I am in denial. Sharing my favorite roasted vegetable salad recipe to make to bring along to holiday parties! If you’re like me, you have family Christmas parties for a week after Christmas haha. I feel like between Christmas and New Years it is just non stop!
Not complaining by any means- I absolutely love it all. It’s so fun getting to see people you haven’t seen in a year and catching up! I am a horrible baker so I like to contribute a good, classic salad to bring. It’s easy, simple, and a great way to pack in the veggies! I brought this Holiday Salad to Thanksgiving earlier this year and it was so good!
Basically for Christmas I remade my original salad but wanted to add in some winter roasted veggies. So I threw in some sweet potatoes and beets along with the brussels- really took it up a notch! I was anti beets for so long because I had always had them out of a can but roasted beets are SO much different!
I like to wrap my beets in foil and bake them that way! It prevents some of the mess that tends to come with making beets haha. Then I roasted the brussels and the sweet potatoes on the same pan. Easy and minimal clean up!
Paired it again with this pomegranate balsamic dressing from Organic Girl. It’s packed with real ingredients which I love and it has an amazing flavor! Perfect addition to this salad!
Keeping it short and sweet today- just wanted to say Merry Christmas to you guys and I hope you have a great holiday!
Roasted Vegetable Salad
This healthy, gluten free, paleo side dish is the perfect holiday recipe!
Ingredients
1 package of spring mix greens
1 lb brussels sprouts
2 sweet potatoes
2 beets
1/4 cup feta
1/2 cup almonds
Pomegranate Balsamic dressing
2 tbsp avocado oil
2 tbsp balsamic vinegar
2 tsp garlic powder
pink Himalayan salt
Method
- Preheat oven to 400F
- Wrap beets in aluminum foil, place in a baking dish, bake for 50 mins
- In a bowl, combine 1 lb brussel sprouts with 1 tbsp avocado oil, 1 tbsp balsamic vinegar, 1 tsp garlic powder and mix together.
- Add to a baking sheet but don’t put in oven yet
- Cube the sweet potatoes then add to the same bowl with 1 tbsp avocado oil, 1 tbsp balsamic vinegar, 1 tsp garlic powder and mix together.
- Add the sweet potatoes to the pan with the brussels and bake both for 40 minutes
- Remove beets, sweet potatoes, brussels from the oven.
- Let them cool for a little bit
- Add the greens to a salad bowl, then add the brussels, sweet potatoes, beets, feta, almonds
- Serve with whatever salad dressing you love!
