Roasted Vegetable Salad Recipe

Heat your oven to 400 degrees Fahrenheit (205 degrees Celsius).

Place cut up butternut squash and cauliflower separately on one sheet pan.

Pour 1 tablespoon of olive oil on each vegetable.

Sprinkle on coarse salt and ground black pepper.

Toss each vegetable separately.

Place in the heated oven for 15 minutes.

Take tray out of oven, mix vegetables separately.

Cook for another 15 minutes.

Remove cauliflower from the pan and set aside.

Put tray back in oven to finish cooking squash for another 5 to 10 minutes if needed.

Remove tray from oven when squash is tender.

While vegetables are roasting, make the vinaigrette by adding apple cider vinegar, olive oil, salt, pepper, garlic powder, Italian seasoning, and honey to a measuring cup or jar with a lid.

Whisk well or shake jar.

Just before serving, place salad greens in a large bowl.

Pour a few tablespoons of vinaigrette on greens and toss to coat.

Place greens on your serving platter.

Top with cauliflower and squash.

For added color, sprinkle on pomegranate seeds.

Equipment Needed

Spice Level:

Dietary