Warm Roasted Veggie Autumn Salad
Think of this as a cozy blanket in salad form: warm roasted veggies, a drizzle of tangy dressing, and absolutely zero boring bites.
Warm Roasted Veggie Autumn Salad
Servings
4
servings
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Ingredients
1 cup Brussels sprouts, halved
1 cup carrots, sliced
1 small red onion, sliced into wedges
1 tbsp olive oil
Salt & pepper, to taste
3 cups mixed greens
1/4 cup crumbled goat cheese (optional)
2 tbsp balsamic vinaigrette
Directions
- Preheat oven to 400°F. Toss Brussels sprouts, carrots, and red onion with olive oil, salt, and pepper.
- Spread on a sheet pan and roast 25 to 30 minutes, until tender and caramelized.
- In a salad bowl, layer mixed greens and roasted veggies.
- Top with goat cheese, if using, and drizzle with balsamic vinaigrette.
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