Leftover Roasted Vegetable Salad with Cranberry Sauce Balsamic Vinaigrette

November 30, 2013

This salad is very simple to make because all of your vegetables will be roasted already, you just have to mix all of the ingredients together. If you did not specifically make the roasted vegetables that I did, you can easily mix in any leftover vegetables that you do have.

2 cups spinach
1 tablespoon pecans, chopped
2 tablespoons feta cheese
1 tablespoon cranberry sauce
2 tablespoons balsamic vinaigrette (I used Trader Joe's)
1/2 cup roasted brussel sprouts
1/2 cup roasted butternut squash

Combine all of the ingredients in a large bowl and dig in! It doesn't get easier than that!
See the full directions on my site

Nutritions

Calories
217

Sodium
739mg
30% DV

Fat
11g
17% DV

Protein
7g
15% DV

Carbs
25g
8% DV

Fiber
4g
17% DV