Add a touch of sweetness to your next salad with our Roasted Veggie Maple Salad. Fresh, seasonal vegetables are roasted to perfection and drizzled with a maple vinaigrette for a delicious and healthy meal. Perfect for a light lunch or as a side dish to any entree.

Total Time

0 hr 00 min

Prep Time

0 hr 00 min

Cook Time

0 hr 00 min




  • 1 bell pepper, chopped
  • 1 LB sweet potato, skinned and chopped (455 g)
  • 1 LB brussels sprouts, halved (455 g)
  • 1 red onion, sliced
  • 1 TSP fresh oregano
  • 1 TSP salt
  • 1 TSP pepper
  • 3 TSP olive oil
  • 1 CUP spinach, for salad base (40 g)
  • 1 TBL feta cheese, to garnish
  • 3 TSP of Farm and Florist olive oil
  • 2 TSP balsamic vinaigrette
  • 1 TBL of Farm and Florist maple syrup 


Tips and Techniques

  • Use Butternut Squash for a sweeter flavor.
  • Do not overcook the squash. Leave it Aldente.


  1. Preheat oven to 400ºF (200ºC).
  2. Combine all vegetables (except spinach) in large bowl and stir.
  3. Add salt, pepper, oregano, and olive oil for the salad and stir.
  4. Spread vegetables on baking sheet and bake for 40 minutes.
  5. To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
  6. In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
  7. Drizzle dressing over salad.
  8. Enjoy!


Yam should taste smooth, but not mushy. Sharp and creamy taste. Sweet and tangy.