Roasted Vegetable Salad
Prep Time
15 mins
Cook Time
35 mins
Course:
Salad
Cuisine:
American
Servings: 8 -10 servings
Ingredients
salad
- 1/4 cup olive oil
- 6 carrots peeled and cut into 1" pieces
- 4 parsnips peeled and cut into 1" pieces
- 3 sweet potatoes cleaned and cut into 1" pieces
- 6 cups spinach
- 3 cups kale deveined and torn into pieces
- 3 onions Peeled and cut into quarters
- 1 teaspoon salt
- 1 teaspoon pepper
dressing
- 1/3 cup olive oil
- 1/3 cup apple cider vinegar
- 2 tablespoons mustard
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon ground pepper
Instructions
Vegetables
-
Preheat oven to 400 degrees fahrenheit.
-
On a baking sheets place carrots, parsnips, onions and kale.
-
Drizzle vegetables with oil.
-
Roast for 30-35 minutes or until vegetables are soft.
Vinaigrette
-
In a small bowl place ingredients. Whisk until combined.
Salad
-
Place spinach on a large plate.
-
Arrange roasted vegetable on plate.
-
Drizzle vinaigrette on top of vegetables.
-
Enjoy!
-
Place spinach on a plate.