Roasted Veggie Salad
Simple, easy and delicious, great as a main dish or served with your favorite protein or pasta.
Equipment
- Cutting Board
- Chef Knife
- 2 Mixing bowls
- Blender or Whisk
- Sheet Tray
Ingredients
- 1 container Arugula
- 1 each Carrot peeled, sliced
- 2 each Radish sliced
- 1 stalk Celery sliced
- 1/4 each Onion diced
- 1 clove Garlic minced
- 2 Tbsp Rosemary chopped
- 1/2 Tbsp Dijon Mustard
- 2 oz White Wine Vinegar
- 3 oz Olive Oil
- Salt as needed
- Pepper as needed
- Olive Oil as needed
- Sunflower Seeds optional
Instructions
- Preheat the oven to 350 F.
- Toss the veggies with oil, salt, pepper, 1/2 the herbs and spread on a sheet pan. Roast in the oven until tender 15-20 minutes. Let cool
- For the vinaigrette blend or whisk together the garlic, 1/2 the herbs, dijon, salt, pepper, vinegar and oil.
- Toss the salad greens with the dressing and top with the veggies, and sunflower seeds
- Serve & Enjoy!
Nutrition
Calories: 401kcalCarbohydrates: 4gProtein: 1gFat: 43gSaturated Fat: 6gSodium: 64mgPotassium: 84mgFiber: 2gSugar: 1gVitamin A: 277IUVitamin C: 3mgCalcium: 50mgIron: 1mg
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