Roasted Veggies & Date Salad
This salad beautifully combines roasted Mediterranean vegetables with sweet chopped dates, toasted nuts, and a bright lemon dressing. The mix of sweet, savory, and tangy flavors makes it a perfect side or a light main dish.
Time
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
For the Salad
1 small sweet potato or carrot, peeled and cubed
1 small zucchini, sliced
1 small red bell pepper, chopped
½ small red onion, sliced
1 tbsp olive oil
Salt and black pepper, to taste
3–4 Medjool dates, pitted and chopped
2 cups mixed greens (arugula, spinach, or baby kale)
2 tbsp toasted almonds or walnuts, chopped
2 tbsp crumbled feta or goat cheese (optional)
For the Lemon Honey Dressing
2 tbsp olive oil
1 tbsp lemon juice
1 tsp honey or maple syrup
½ tsp Dijon mustard (optional, for balance)
Salt and pepper, to taste
Instructions
1. Roast the Vegetables
1. Preheat oven to 220°C (425°F).
2. Toss sweet potatoes, zucchini, red pepper, and onion with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway until tender and slightly caramelized.
4. Let cool slightly.
2. Make the Dressing
1. Whisk together olive oil, lemon juice, honey, Dijon, salt, and pepper until smooth.
3. Assemble the Salad
1. In a large bowl or serving dish, add greens.
2. Top with roasted veggies, chopped dates, and toasted nuts.
3. Drizzle with dressing and toss gently.
4. Sprinkle with feta or goat cheese if using.
Notes & Tips
Add roasted chickpeas or grilled chicken for extra protein.
For more sweetness, use roasted carrots and red onions.
A touch of balsamic glaze adds extra depth of flavor.
Works beautifully warm or room temperature.
⚖️ Nutritional Information
Calories: 350 kcal
Protein: 7 g
Fat: 18 g
Carbs: 40 g
Fiber: 6 g