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This roasted veggie salad is a delightful blend of smoky, creamy, tangy, and spicy flavors. The combination of fresh and roasted vegetables, creamy feta, and a bold Sriracha-maple yogurt dressing makes this salad a star dish for any meal.

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**Ingredients**
**For the Salad:**
- **1 medium cucumber** – diced or thinly sliced
- **2 medium sweet potatoes** – peeled and cubed
- **2 cups mushrooms** – halved or quartered
- **1 ripe avocado** – sliced or cubed
- **1 cup cherry or grape tomatoes** – halved
- **1 medium red onion** – thinly sliced
- **100g (about 1/2 cup) feta cheese** – crumbled

**For the Dressing:**
- **2 tbsp Sriracha chili sauce**
- **1 tbsp maple syrup**
- **1 tbsp freshly squeezed lemon juice**
- **1/4 cup plain Greek yogurt**
- **1/2 tsp salt** (adjust to taste)
- **1/4 tsp freshly ground black pepper**

**Optional Garnishes:**
- Fresh parsley or cilantro, chopped
- Toasted nuts or seeds for added crunch

**Instructions**

**Step 1: Roast the Vegetables**
1. **Prepare the sweet potatoes:** Preheat your oven to 425°F (220°C). Toss the sweet potato cubes with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
2. **Prepare the mushrooms:** On a separate baking sheet (or one side of the sweet potato tray if large enough), toss the mushrooms with olive oil, salt, and pepper.
3. **Roast:** Bake the sweet potatoes and mushrooms for 20–25 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized, and the mushrooms are golden and juicy. Remove from the oven and let cool.

**Step 2: Prep the Fresh Ingredients**
1. Slice the cucumber, avocado, and tomatoes.
2. Thinly slice the red onion and soak it in cold water for 10 minutes to mellow its sharpness. Drain and set aside.

**Step 3: Make the Dressing**
1. In a small bowl, whisk together the Sriracha, maple syrup, lemon juice, and Greek yogurt until smooth.
2. Season with salt and pepper to taste. Adjust the Sriracha for more heat or the maple syrup for added sweetness, if desired.

**Step 4: Assemble the Salad**
1. In a large serving bowl or platter, layer the cucumber, roasted sweet potatoes, roasted mushrooms, tomatoes, red onion, and avocado.
2. Crumble the feta cheese over the top.
3. Drizzle the Sriracha-maple yogurt dressing generously over the salad.

**Step 5: Garnish and Serve**
1. Sprinkle fresh parsley or cilantro on top for a pop of color and flavor.
2. Add toasted nuts or seeds for extra crunch, if desired.

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#### **Tips for the Perfect Salad:**
- **Make it ahead:** Roast the vegetables and prepare the dressing in advance. Assemble the salad just before serving to keep everything fresh.
- **Customize:** Add leafy greens like spinach or arugula for extra volume, or swap the feta for goat cheese or a vegan alternative.
- **Protein boost:** Add grilled chicken, boiled eggs, or chickpeas for a more substantial meal.

Enjoy this vibrant, flavorful salad as a standalone meal or a hearty side dish!

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