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Roasted Winter Vegetable Salad

Roasted Winter Vegetable Salad | BourbonandHoney.com
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This hearty winter veggie salad is colorful, tasty and paired with a lemon dressing, creamy goat cheese and crunchy pecans for a delicious salad!

Ingredients

Scale
  • Roasted Vegetables
  • 1 small butternut squash, peel and cut into 1/2-inch pieces
  • 1 small cauliflower, trimmed, cut into florets
  • 1/2 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1/4 teaspoon coarse Kosher salt
  • Pinch fresh pepper
  • Dressing
  • 1 tablespoon olive oil
  • 2 teaspoons white wine vinegar
  • 1 teaspoon fresh lemon juice
  • Pinch of salt and pepper
  • Salad
  • 6 cups arugula
  • 1/4 cup chopped fresh parsley
  • 1/2 cup candied pecans
  • 3 ounces goat cheese, crumbled

Instructions

  1. Heat oven to 425°F. In a large bowl, toss the squash, cauliflower and onion with 2 tablespoons olive oil, salt and pepper. Spread evenly on two ungreased sheet pans.
  2. Roast 30 to 35 minutes, tossing halfway through, or until golden browned and tender. Cool, about 15 minutes.
  3. Meanwhile, in a small bowl whisk together the olive oil, white wine vinegar, lemon juice, salt and pepper until blended.
  4. Place arugula in a serving bowl. Top with the roasted veggies, goat cheese, parsley and pecans. Toss with the dressing or serve on the side.

Nutrition

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