Easy Breezy Roast Veggie Salad
Serves 610 mins prep30 mins cook
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.
0 servings
What you need
Instructions
0 Preheat oven to 400°F. 1 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. 2 In a small bowl, whisk together the remaining oil, apple cider vinegar, maple syrup and salt. 3 In a large salad bowl, toss together the arugula, cooled veggies and dressing and toss to evenly coat.View original recipe