Roasted Vegetable Salad

Guys, can I be honest with you?

Most of the time, I prefer cooked vegetables to raw veggies. And my favorite way to cook them is to roast to caramelized perfection. If you are anything like me, you will love this dish.

Roasted Vegetable Salad

Ingredients

• 2 cups cauliflower florets, bite-sized

• 2 cups delicata squash, cut into half moons

• 3 cups Brussels sprouts, halved

• Olive or avocado oil or spray

• 1 15 oz. can cannellini beans, rinsed and drained

• 1/2 cup fresh mozzarella cheese, small pieces

• 1/4 cup fresh pomegranate seeds

• 5 cups baby arugula

  Dressing

• 3 Tablespoons white wine vinegar

• 1 Tablespoon ground mustard

• 1 clove garlic, minced

• 1 pinch crushed red pepper flakes

• 1 teaspoon sea salt

• ⅓ cup extra virgin olive oil

Instructions

1. Heat oven to 400°F. Place cauliflower, delicata squash and Brussels sprouts on a large baking sheet, spray with a little avocado oil spray or drizzle with oil, sprinkle with salt and pepper and toss to combine. Roast for 30-40 minutes or until veggies are until well caramelized and softened with a few golden brown spots. Stir once mid-way through the cooking process and watch closely so the veggies don’t burn.

2. While veggies are cooking, make the dressing. Combine all ingredients in the order that they are listed. Taste and add more olive oil, if needed.

3. Remove vegetables from oven and allow to cool to room temperature, then combine in a large bowl with the beans, mozzarella, arugula and pomegranate seeds. Toss in the dressing to evenly coat everything. You may find that you don’t need to use all of the dressing. 

4. Salad will keep marinated for up to 2 days in the fridge.