Easy Breezy Roast Veggie Salad

Name: Easy Breezy Roast Veggie Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: Japanese Sweet Potato; Organic Butternut Squash; Carrot; Organic Delicata Squash; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Morton Iodized Salt, 26 Ounce; Bragg Organic Raw Unfiltered Apple Cider Vinegar; O Organics Maple Syrup, Organic, 100% Pure; BrightFresh Micro Arugula; Sun-Maid Raisin Snacks, Fruity, Peach, Golden Raisins

Serves 6

10 mins prep

30 mins cook

40 mins total

Healthy and light, filling enough for the adults yet alluring and sweet enough that the kids would give it a try, this Roast Veggie Salad turned out special.

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0 servings

sweet potato, peeled and chopped into 1-inch cubes (about 1 cup)

smallbutternut squash, peeled and chopped into 1-inch cubes (about 2 cups)

carrots, peeled and sliced into 1/2-inch coins (about 1 cup)

delicata squash, halved lengthwise, seeded and cut into 1/4 inch halfmoons

tbspolive oil, divided

tspsalt, divided

tbspapple cider vinegar

tspmaple syrup

7-ounce bagarugula (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

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Preheat oven to 400°F.
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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.

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