Roasted Vegetable Salad
Ingredients
- 2 sweet potatoes sliced in half moons
- 1 red onion roughly chopped
- 2 T olive oil
- ½ teaspoon Italian seasoning
- ½ teaspoon salt kosher
- ¼ teaspoon black pepper freshly ground
- 6 oz baby arugula
- 1 granny smith apple cut into thin half moons
- ¼ C sunflower seeds
- 1-2 oz Goat cheese
- Optional: 1-2 C pre grilled chicken cut into bite sized pieces
Balsamic Dressing
- 3 T balsamic vinegar
- 1 T honey
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅓ C olive oil
Instructions
- Preheat oven to 400.
- Toss sweet potato and red onion with the oil, salt, pepper and Italian seasonings. Arrange on a nonstick baking sheet. Roast the veggies 20 minutes, turn over and roast an addition 10-20 minutes until everything is nicely browned.
- In a salad bowl or on a platter, arrange the Arugula on the bottom and top with roasted veggies, apple slices, sunflower seeds and goat cheese (and chicken if you are using.
- Drizzle with balsamic mixture or your favorite vinaigrette just before serving.
Balsamic Dressing
- Whisk together vinegar, honey and seasonings. While constantly whisking, drizzle in the olive oil.
Notes
Adapted from Roasted Root Vegetable Salad