Roasted Veggie Salad
Serves 410 mins prep25 mins cook
This Roasted Veggie Salad features a mix of colorful roasted vegetables including squash, onion, and peppers, served on a bed of fresh spinach and topped with parmesan. The dish is completed with a tasty balsamic basil dressing, making it a simple and healthy meal option.
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What you need
Instructions
1: Preheat the oven to 400 degrees. 2: Cube the squash, chop the yellow onion, chop the red pepper, and chop the yam. 3: In a bowl, combine the chopped veggies with avocado oil, salt, pepper, garlic powder, and chili flakes. 4: Spread the veggies on a baking sheet and roast for 20-25 minutes. 5: Prepare the salad by placing the spinach in a bowl. 6: Add pine nuts, dried cranberries, and grated parmesan on top of the spinach. 7: For the dressing, whisk together olive oil, lemon juice, balsamic reduction, and chopped fresh basil. 8: Drizzle the dressing over the salad before serving.View original recipe