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Balsamic Roasted Vegetable Salad

Cathy Trochelman
  • 20 minutes
  • Serves

INGREDIENTS

1

bag baby spring mix

1

medium yellow squash (sliced and halved or quartered)

1

red bell pepper (cut into 1 inch pieces)

1

bunch asparagus (ends removed and cut into 2 inch pieces)

1/2

red onion (cut into 1 inch pieces)

2 tbsp

olive oil

sea salt

fresh ground pepper

4 oz

feta cheese

balsamic vinaigrette

1/3 cup

olive oil

1/3 cup

balsamic vinegar

2 tsp

minced red onion

1/2 tsp

dried oregano

1

garlic clove (minced)

1/2 tsp

salt

1/2 tsp

sugar

1/4 tsp

pepper

*Adapted from The America’s Test kitchen Family Cookbook: Basic Vinaigrette recipe