Roasted Veggie Chipotle Salad

This Chipotle Roasted Veggie Salad is a perfect hormone-balancing dish to support both your ovulation and luteal phases. During ovulation, your body craves colorful, antioxidant-rich foods to fuel your energy and support optimal egg health. The bell pepper and broccoli bring a boost of vitamin C and detox-supportive compounds that help clear out excess estrogen, while the light spring mix keeps things fresh and hydrating. As you shift into the luteal phase, your body benefits from more grounding, stabilizing foods. This is where those roasted sweet potatoes shine—rich in complex carbs, fiber, and vitamin B6, they help stabilize blood sugar, curb cravings, and support progesterone production, which is essential for reducing PMS and calming the nervous system. Combined with healthy fats from avocado and pepitas, this salad becomes a deeply nourishing bowl for both your body and your cycle.

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INGREDIENTS

• For the Roasted Veggies:

• 1 medium sweet potato (about ¾ lb), peeled and cut into ½-inch cubes

• 1 red bell pepper, cut into 1-inch pieces

• 12 oz broccoli florets (from 1 large bunch), chopped into bite-size pieces

• 2 tablespoons avocado oil, divided

• 1 teaspoon chili powder

• Mineral or sea salt, to taste

For the Tangy Chipotle Dressing:

• ¼ cup extra-virgin olive oil or avocado oil

• 1 tablespoon balsamic vinegar

• 1 tablespoon fresh lime juice

• 1 teaspoon adobo sauce (from canned chipotle peppers in adobo*)

• ½ teaspoon maple syrup or raw honey

• 1 small garlic clove, finely minced or pressed

• ¼ teaspoon fine sea salt (plus more to taste)

For the Salad:

• ½ cup raw pepitas (hulled pumpkin seeds)

• 5 to 6 packed cups baby spring mix

• ½ cup crumbled feta cheese (omit if fasting)

• 1 ripe avocado, pitted and diced

INSTRUCTIONS

1. Roast the Veggies

Preheat your oven to 425°F, positioning the racks in the middle and upper third.

• On one large baking sheet, toss the sweet potato and red bell pepper with 1 tablespoon olive oil, the chili powder, and a few dashes of salt. Spread into a single layer.

• On a second baking sheet, toss the broccoli florets with the remaining 1 tablespoon of olive oil, sprinkle with salt, and spread out evenly.

Place the broccoli on the upper rack and the sweet potatoes and peppers on the middle rack.

• Roast for about 20 minutes, then remove the broccoli when it’s tender and slightly charred on the edges.

• Stir the sweet potato and bell pepper, then return that pan to the oven for another 15–20 minutes, until everything is beautifully golden and caramelized.

2. Make the Dressing

While the veggies are roasting, whisk together the olive oil, balsamic vinegar, lime juice, adobo sauce, maple syrup, garlic, and salt in a small bowl. Taste and adjust the seasoning, adding more salt or lime juice as needed.

3. Toast the Pepitas

In a dry skillet over medium heat, toast the pepitas until golden and fragrant, about 5 minutes, stirring often. You’ll hear a few pops—don’t worry, that’s a good sign!

4. Assemble the Salad

In a large bowl, combine the spring mix, roasted veggies, toasted pepitas, and feta cheese. Wait to add the dressing and avocado until you’re ready to serve to keep everything crisp and fresh.

5. Dress & Serve

Right before serving, drizzle the salad with enough dressing to lightly coat (you might not need it all), and toss gently. Add the diced avocado and toss once more with care.

Serve immediately and enjoy!

RECIPE NOTES/TIPS

• You can find canned chipotle peppers in adobo in the international or Hispanic aisle of most grocery stores. No adobo on hand? Try using 1 teaspoon of smoked paprika as a milder substitute.

• Want to meal prep? Roast the veggies, toast the pepitas, and mix the dressing ahead of time. Just assemble and dress when you're ready to eat!