Monday freshness is all about simplicity and eating real food. This recipe combines mixed greens, roasted veggies, chickpeas, and feta for a wholesome and colorful meal. It's fun, easy, and mostly cooked in the oven, making it perfect for kicking off the week with healthy vibes. No excuses for skipping real food on a Monday!
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Preheat the oven to 400°F (200°C).
Peel and dice the sweet potatoes and white potatoes into bite-sized pieces.
Trim the asparagus and chop the onion into small pieces.
Rinse and drain the chickpeas if using canned ones.
Spread the sweet potatoes, white potatoes, asparagus, and onion on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Cook the white rice according to package instructions.
In a large bowl, combine the mixed greens, cooked rice, roasted vegetables, chickpeas, and feta cheese.
Top with chopped cilantro and green onions.
Drizzle lime juice over the salad and toss gently to combine.
You can substitute white rice with quinoa or brown rice for added nutrition.
Add a pinch of chili flakes to the roasted vegetables for a spicy kick.
Make sure to toss the salad just before serving to keep the greens fresh and crisp.
Can I use canned chickpeas?
Yes, canned chickpeas work perfectly for this recipe. Just rinse and drain them before using.
Can I make this salad ahead of time?
You can prepare the roasted vegetables and rice ahead of time, but assemble the salad just before serving to keep the greens fresh.
What can I use instead of feta cheese?
You can use goat cheese, ricotta salata, or even a vegan cheese alternative if you prefer.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to avoid soggy greens.
Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or tofu would be great additions to this salad.
