How to cook Roasted Vegetable Salad simple

Roasted Vegetable Salad - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Roasted Vegetable Salad! A quick and easy dinner that is ready in under 35 minutes!

You can cook Roasted Vegetable Salad with 15 Ingredients and 3 steps. See the following guide!

1. 1 bag Brussels sprouts, halved.
2. 3 sweet potatoes, peeled and medium diced.
3. 1/2 large purple onion, thin sliced.
4. 1/4 cup olive oil.
5. 1 tsp dried oregano.
6. 1 tsp dried thyme.
7. 1/2 tsp paprika.
8. Salt & pepper.
9. 1 cup leftover roasted green beans and red peppers, rough cut.
10. 2 stalks celery with leaves, thin sliced.
11. @ 12 small red potatoes boiled, cooled and halved.
12. 1/2 cup crumbled feta cheese.
13. 1/2 cup dried cranberries.
14. 1 cup raw baby spinach.
15. 1/2-3/4 cup white balsamic vinaigrette.

1. Prep Brussels sprouts, sweet potatoes and red onion. Spread on baking sheet. Drizzle with olive oil and sprinkle the spices and salt & pepper over veggies. Toss and then roast in 425 degrees preheated oven for about 20 minutes or until done and turning brown. Remove and set aside to cool..
2. In large bowl add all the other ingredients except dressing. Once roasted veggies are cooled add them to the bowl..
3. Just before serving pour dressing over veggies and toss to combine..