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Roasted Vegetable Salad

Print Recipe
Course Side Dish
Cuisine American

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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