Fall roasted veggie salad

Name: Fall roasted veggie salad
Total time: 65 min
Yield: 6
Ingredients: 2 parsnips washed and sliced into rounds; 2 sq baby carrot; 1 c green beans, ends trimmed; 2 c chopped cauliflower; 2 yellow squash cut into 1/4 inch rounds; 1 chopped red onion; 1 head of romaine, rinsed and chopped; 1 head butter lettuce, rinsed and chopped; 1/2 head of radicchio, rinsed and chopped; 1/2 pomegranate seed; 1/2 sprouted pumpkin seeds (pepitas); 1/2 cup garlic olive oil; 1/4 cup balsamic vinegar; balsamic glaze to taste; 2 tb olive oil; 1 tb dried thyme; 1 tb dried parsley; salt and pepper to taste; balsamic glaze (i like the one from trader joe’s)

1 hr(s) 5 mins

Total time

6

Serving

19

Ingredients

Enable cook mode

Ingredients

parsnips washed and sliced into rounds

sqbaby carrot

cgreen beans, ends trimmed

cchopped cauliflower

yellow squash cut into 1/4 inch rounds

chopped red onion

head of romaine, rinsed and chopped

head butter lettuce, rinsed and chopped

¹⁄₂

head of radicchio, rinsed and chopped

¹⁄₂

pomegranate seed

¹⁄₂

sprouted pumpkin seeds (pepitas)

¹⁄₂

cup garlic olive oil

¹⁄₄

cup balsamic vinegar

balsamic glaze to taste

tb olive oil

tb dried thyme

tb dried parsley

salt and pepper to taste

balsamic glaze (i like the one from trader joe’s)

Directions

Step 1

Preheat oven to 450. Line a large baking or cookie sheet with foil.

Step 2

On baking sheet, toss together parsnips, carrots, red onion, cauliflower, yellow squash, 2 tb olive oil, thyme, parsley, salt, and pepper. Roast in oven for 25 min.

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