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Roasted Spring Veggie Salad
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Course:
Salad
Cook Time:
30
minutes
minutes
Servings:
4
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Ingredients
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)
Instructions
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.