Roasted Vegetable Salad
Ingredients
- 2 cups Butternut Squash 1″ cubes
- 1 cup Beets 1″ cubes
- 1 cup Carrots 1″ pieces
- 1 cup Parsnips 1″ pieces
- 1 large Red onion sliced
- olive oil
- Salt
- Black Pepper
- Crumbled Goat Cheese
- Pumpkin Seeds or sunflower seeds
- Oil and Vinegar Dressing
Instructions
- Preheat oven to 450
- Line a large baking dish with foil and spray it with cooking spray.
- Combine beets, carrots, and; parsnips in pan, drizzle with oil and salt, stir to coat.
- Roast for 10 minutes
- Add butternut and; onion, more oil, more salt and stir to coat.
- Roast for 20 more minutes.
- Allow vegetables to cool for 10-15 minutes.
- Top each serving with goat cheese, ground pepper, seeds, and dressing.
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