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Roasted Vegetable Salad
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Description
Hearty but light and sweet yet savory. You can easily substitute the vegetables with your favorites or what’s in season, so you can eat it to please your taste buds all year round.
Ingredients
- FOR THE SALAD:
- 2 whole Golden Beets, Washed, Peeled And Cut Into 1-inch Pieces
- 2 whole Carrots Or Parsnips, Washed, Peeled And Cut Into 1-inch Pieces
- 2 whole Sweet Potatoes, Washed, Peeled And Cut Into 1-inch Pieces
- 1 whole Medium Or Large Zucchini, Washed And Cut Into 1-inch Pieces
- 1 whole Medium Or Large Yellow Squash, Washed And Cut Into 1-inch Pieces
- 1-½ Tablespoon Olive Oil
- 1 teaspoon Salt
- ½ teaspoons Freshly Ground Black Pepper
- 4 cups Spring Mix Or Salad Greens Of Your Choice
- 3 ounces, weight Goat Cheese
- FOR THE DRESSING:
- 1 Tablespoon Minced Shallot
- 3 Tablespoons Balsamic Vinegar
- Salt And Pepper, to taste
- 3 Tablespoons Olive Oil
Preparation
Preheat oven to 400ºF.
Arrange cut veggies on an ungreased baking sheet. Drizzle olive oil, salt and pepper, toss lightly and roast for 30-40 minutes or until vegetables are slightly brown and tender.
In the meantime, make the dressing. In a small bowl, add minced shallot, balsamic vinegar, salt and pepper. Whisk in the olive oil and whisk until mixed well. Refrigerate dressing until ready to serve salad.
To serve the salad, add the dressing to a large salad bowl. Then add salad greens and toss lightly to coat greens with the dressing. If you are serving this on a platter or large plate, first mix in the bowl then arrange on a plate. Next, arrange roasted veggies on top of salad. Finally, tear pieces of goat cheese on top.
Serve warm.
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