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Roasted Spring Veggie Salad

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Course: Salad
Cook Time: 30 minutes
Servings: 4


  • 1 lb. root vegetables (carrots, radishes, potatoes, turnips, etc.)
  • 1 Tbsp. olive oil
  • 1/4 cup olive oil
  • 2 tbsp. lemon juice
  • 1 tsp. honey
  • 1 tsp. Dijon mustard
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 8 cups fresh greens of choice
  • 1 can beans of choice (your choice of beans)


  • Preheat oven to 400°F.
  • Wash vegetables and cut into bite-sized pieces.
  • Place on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  • Roast until tender, about 30–40 minutes depending on size.
  • Whisk olive oil, lemon juice, honey, mustard and remaining salt and pepper in a bowl. Set aside.
  • Divide greens onto plates. Top each plate with roasted vegetables, beans and vinaigrette.
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