Roasted Veggie Winter Salad

Posted by on Jan 9, 2020 in blog, Uncategorized

In the spirit of continuing to succeed at our New Year’s Resolutions, I’ve “developed” a winter salad recipe for you! When I say “develope” I mean “I put together two healthy things that I loved and added a dressing on top, making it completely irresistible” so I decided to share it with you all. I hope you are prepared for this to become your go-to obsession for the next week.

What I love about this recipe: it is simple to make (just roast and go), packed with veggies (literally the recipe calls for salt, olive oil, veggies, cheese (optional) and an oily/herby dressing on top. That’s it.), plus it is a great thing to bring to work for lunches (hello meal prepping opportunity!).

You can shop for this salad or simply use whatever you have leftover in your pantry, you really can’t go wrong with roasted veggies over arugula, all dressed up!

Enjoy!

Xoxo, Claire and the Mamas at Mama Jess

Roasted Veggie Winter Salad
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Ingredients
  1. 1 butternut squash, peeled, cleaned, and diced
  2. 1 lbs Brussels sprouts, halved
  3. 1 red onion, sliced
  4. 1 lb baby potatoes, halved
  5. 1 head of cauliflower, cut into florets
  6. 4 carrots, peeled and sliced
  7. 4 tbsp of olive oil (or more for optimal roasting)
  8. Salt and pepper to taste
  9. 1 container of arugula
  10. Italian dressing to taste
  11. Goat cheese or feta cheese to top (optional)
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Prep the veggies and lay them evenly in one layer on a baking sheet. It might take several baking sheets depending on how large a salad you are making.
  3. Toss with olive oil and salt and pepper.
  4. Roast in the oven for about 30 minutes, depending on how crowded the veggies are on the baking sheet. Toss halfway. Check on them at 30 minutes to make sure they are at the optimal roasting crispiness for your taste.
  5. In a salad bowl, add arugula and top with warm veggies*, cheese. Dress with Italian dressing, toss, and serve.
Notes
  1. *You can also serve with cold veggies, it's more of a preference.
  2. To store for meal prep: I recommend storing the arugula, veggies, and dressing separate. That way you can heat up the veggies if you prefer prior to assembling the salad.
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