Easy Breezy Roast Veggie Salad

5 from 1 vote

Easy Breezy Roast Veggie Salad

Healthy and light, filling enough for the adults yet alluring and sweet enough that the kids would give it a try, this Roast Veggie Salad turned out special.

Prep Time10

Cook Time30

Total Time40

Course: Side

Cuisine: American

Servings:

Calories: 200kcal

Author: Catherine McCord

Ingredients

1 sweet potato, peeled and chopped into 1-inch cubes (about 1 cup)
1 small butternut squash, peeled and chopped into 1-inch cubes (about 2 cups)
2 carrots, peeled and sliced into 1/2-inch coins (about 1 cup)
1 delicata squash, halved lengthwise, seeded and cut into 1/4 inch halfmoons
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1 tablespoon apple cider vinegar
2 teaspoons maple syrup
1 7-ounce bag arugula (or any salad mixed greens of your choice, such as romaine, spring greens or butter lettuce)

Optional additional toppings:

golden raisins, craisins, dried cranberries, dried cherries, goat cheese, brie, toasted walnuts, toasted pumpkin seeds

Instructions

Preheat oven to 400°F.
Place the chopped veggies on a baking sheet, drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt. Toss to combine and spread in an even layer on the baking sheet. Bake veggies for 30 minutes, until fork tender and lightly caramelized. Cool completely.
In a small bowl, whisk together the remaining oil, apple cider vinegar, maple syrup and salt.
In a large salad bowl, toss together the arugula, cooled veggies and dressing and toss to evenly coat.

Nutrition

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