Winter Veggie Roasted Salad

Name: Winter Veggie Roasted Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Ingredients: extra virgin olive oil; champagne vinegar; goat cheese; sea salt; ground pepper; organic romaine crunch; sweet potatoes; beets; acorn squash; heirloom carrots; brussels sprouts; oyster mushrooms; fresh thyme; fresh rosemary

15 mins prepServes 4

This Winter Veggie Roasted Salad features seasonal produce such as organic romaine, sweet potatoes, beets, acorn squash, heirloom carrots, brussels sprouts, and oyster mushrooms. The salad is accompanied by a creamy goat cheese dressing made with olive oil, champagne vinegar, goat cheese, sea salt, and ground pepper, promoting both health and sustainability.

4 servings

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Instructions

1: Preheat the oven to a suitable temperature for roasting the vegetables.

2: Prepare the seasonal vegetables by cutting them into even pieces.

3: Toss the vegetables in a little olive oil and season with salt and pepper.

4: Roast the vegetables in the oven until they are tender and slightly caramelized.

5: In a blender or bowl, combine 1/3 cup extra virgin olive oil, 1/4 cup champagne vinegar, 1/4 cup goat cheese, 1/4 tsp sea salt, and 1/4 tsp ground pepper.

6: Blend until smooth or whisk until combined.

7: Once the vegetables are roasted, serve them on a bed of organic romaine crunch.

8: Drizzle the creamy goat cheese dressing over the salad and garnish with fresh thyme and rosemary.

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Winter Veggie Roasted Salad

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