Easy Breezy Roast Veggie Salad
Ingredients
- 1 sweet potato, peeled and chopped into 1-inch cubes (about 1 cup)
- 1 small butternut squash, peeled and chopped into 1-inch cubes (about 2 cups)
- 2 carrots, peeled and sliced into 1/2-inch coins (about 1 cup)
- 1 delicata squash, halved lengthwise, seeded and cut into 1/4 inch halfmoons
- 3 tablespoons olive oil, divided
- 3/4 teaspoon salt, divided
- 1 tablespoon apple cider vinegar
- 2 teaspoons maple syrup
- 1 7-ounce bag arugula (or any salad mixed greens of your choice, such as romaine, spring greens or butter lettuce)
Optional additional toppings:
- golden raisins, craisins, dried cranberries, dried cherries, goat cheese, brie, toasted walnuts, toasted pumpkin seeds
Instructions
- Preheat oven to 400°F.
- Place the chopped veggies on a baking sheet, drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt. Toss to combine and spread in an even layer on the baking sheet. Bake veggies for 30 minutes, until fork tender and lightly caramelized. Cool completely.
- In a small bowl, whisk together the remaining oil, apple cider vinegar, maple syrup and salt.
- In a large salad bowl, toss together the arugula, cooled veggies and dressing and toss to evenly coat.
Nutrition
Calories: 200kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Sodium: 450mg | Fiber: 5g | Sugar: 9g
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