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Roasted Vegetable Salad with Caper Vinaigrette

Roasted Vegetable Salad with Caper Vinaigrette

Beets, Brussels sprouts, potatoes, pears, goat cheese and spinach make this Roasted Vegetable Salad with Caper Vinaigrette good for you and delicious!  
Course Main Course
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 3 servings
Calories 619kcal


  • 4 red beets peeled and quartered
  • 4 golden beets peeled and quartered
  • 18 Brussel sprouts cut in half
  • 1 large firm pear cut into wedges
  • 2 potatoes diced
  • 2 tablespoons olive oil
  • salt and fresh ground black pepper to taste
  • fresh spinach leaves
  • 3/4 cup crumbled goat cheese


  • 1/4 cup olive oil
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons capers
  • salt and pepper to taste
  • a pinch of red chili flakes


  • Preheat oven to 375.
  • Place the beets, Brussel sprouts, pears, and potatoes on a baking sheet. Drizzle with the olive and season with salt and pepper. Toss to coat. Bake until cooked through about 15-20 minutes (depending on the size of your vegetables).
  • In a small bowl mix together the vinaigrette ingredients.
  • Put the roasted vegetables, spinach and cheese in a large bowl. Drizzle with the dressing. Toss gently to combine. Season with more salt and pepper if needed.


Calories: 619kcal | Carbohydrates: 49g | Protein: 21g | Fat: 40g | Saturated Fat: 12g | Cholesterol: 26mg | Sodium: 570mg | Potassium: 1755mg | Fiber: 14g | Sugar: 18g | Vitamin A: 1520IU | Vitamin C: 123.8mg | Calcium: 205mg | Iron: 9.2mg