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Roasted Spring Veggie Salad

DIFFICULTY LEVEL

Oven Mitt Easy Oven Mitt Medium Oven Mitt Hard


Ingredients

  • 1 pound root vegetables (carrots, radishes, potatoes, turnips, etc.)
  • 1 tbsp. olive oil
  • A pinch of salt and pepper
  • 1/4 cup olive oil
  • 2 tbsp. lemon juice
  • 1 tsp. honey
  • 1 tsp. Dijon mustard
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 8 cups fresh greens of choice
  • 1 can beans of choice

Instructions

  1. Preheat oven to 400°F
  2. Wash vegetables and cut into bite-sized pieces.
  3. Place on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  4. Roast until tender, about 30 – 40 minutes depending on size.
  5. Whisk olive oil, lemon juice, honey, mustard and remaining salt and pepper in a bowl. Set aside.
  6. Divide greens onto plates. Top each plate with roasted vegetables, beans and vinaigrette.

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