Roasted Vegetable Salad
A warm or room-temperature salad of caramelized roasted vegetables over dressed peppery arugula, finished with goat cheese and a balsamic reduction. Rich, earthy, and deeply satisfying.
Ingredients
- 1 lb sweet potato, peeled and diced
- 1 red onion, cut into wedges
- 2 zucchini, sliced
- 2 bell pepper, sliced
- 4 cups baby arugula
- 2 oz fresh goat cheese, crumbled
- 2 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- 2 tsp honey
- to taste salt
- to taste black pepper
Instructions
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1
Preheat oven to 425 F. Spread 1 lb peeled and diced sweet potato, 1 cut into wedges red onion, 2 sliced zucchini, and 2 sliced bell pepper on a large baking sheet.
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2
Drizzle with 2 tbsp olive oil, season with salt and black pepper, and toss to coat. Arrange in a single layer.
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3
Roast 25-30 minutes, flipping halfway, until caramelized at the edges.
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4
Whisk together 2 tbsp balsamic vinegar, remaining 3 tbsp extra virgin olive oil, and 2 tsp honey. Season with salt and pepper.
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5
Place 4 cups baby arugula in a large bowl and drizzle with half the dressing; toss to coat.
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6
Pile warm vegetables over the arugula, drizzle with remaining dressing, and top with 2 oz crumbled fresh goat cheese.