Roasted Veggie Salad

Monday was one of those nights where I got home late from teaching and had nothing prepared and no energy to shop. So, I grabbed every veggie I had in the fridge, threw them all in the oven together and decided to go with a salad… That I ate in bed (real talk). It turned out fab, so I had to share.

IMG_5496

 

Roasted Veggies

Butternut squash (I had 2 bags of TJ’s pre-diced)

3 zucchini

1 yellow onion

1 head cauliflower

EVOO

Spices: salt & pepper, smoked paprika, garlic powder, cayenne pepper

  • Preheat oven to 425.
  • Toss all ingredients together. Use olive oil and spices to your liking.
  • Roast until vegetables begin to brown. I like to take them out right before they really brown to keep some crunch!

Salad

Kale (1 bag Trader Joes – did I mention this was a lazy day salad?!)

Seeds (I used a mixture of pepitas and sunflower seeds)

Vegan Parm (find a great recipe here)

EVOO

Balsamic Vinegar

  • Toss all ingredients together. Add roasted veggies. Drizzle w/ EVOO and balsamic when serving.

Salad


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