According to Carmen: Feta & Fire-Roasted Salad Recipe

In celebration of #HispanicHeritageMonth, I’m sharing a special recipe each week that’s close to my heart!
ο»ΏFirst up is my Feta & Fire-Roasted Salad —a flavorful dish packed with tangy feta and smoky roasted veggies. It's one of my personal favorites!
Feta & Fire-Roasted Salad
Table of Contents
Ingredients
- 1 cup broccoli, chopped into bite-sized pieces
- 1 cup Brussels sprouts, thinly sliced
- 1 can navy beans, rinsed and drained
- 1 can garbanzo beans (chickpeas), rinsed and drained
- 1 pint cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ lb feta (Bulgarian feta, if you can find it!)
- ¼ cup fresh parsley, chopped
- Olive oil or avocado oil
- Salt, pepper, paprika, and oregano, to taste
Instructions
- Preheat your oven to 375°F.
- After rinsing and drying the broccoli and Brussels sprouts, chop the broccoli into bite-sized pieces and thinly slice the Brussels sprouts.
- On a large baking sheet, spread out the broccoli, Brussels sprouts, navy beans, and garbanzo beans. Make sure everything is nice and dry so it roasts instead of steams.
- Drizzle the veggies and beans with a little olive oil or avocado oil. Season with salt, pepper, paprika, and oregano—go ahead and season to your taste because you know what you like.
- Roast for 30 minutes in the oven, until everything is golden and starting to crisp up a little.
- Once out of the oven, let everything cool for a few minutes before tossing it all into a big bowl. Add the cherry tomatoes, sliced red onion, and crumble in that glorious feta.
- Finish with a sprinkle of freshly chopped parsley to add a burst of freshness.
Serving Suggestion
You can enjoy this as is, or add your favorite dressing if you’re in the mood. Either way, it’s the perfect mix of creamy feta, hearty roasted veggies, and bright, fresh flavors.
Enjoy! This salad is simple, delicious, and packed with textures and flavors you’ll love.





