Fall Roasted Veggie Salad

fall Roasted Veggie

salad

by Jennifer Bennett / SLO Veg recipe creator

instagram @bennettpartyoffour Ingredients: 2 parsnips, washed and cut into rounds / 2 cups baby carrots / 1 cup green beans / 2 cups chopped cauliflower / 2 yellow squash, cut into 1/4 inch rounds / 1 chopped red onion / 1 head romaine lettuce, washed and chopped / 1 head butter lettuce, washed and chopped / ½ head radicchio, washed and chopped / ½ cup pomegranate seeds / ½ cup sprouted pumpkin seeds (pepitas) / ½ cup garlic infused olive oil / ¼ cup balsamic vinegar / 2 tb olive oil / 1 tb dried thyme / 1 tb dried parsley / balsamic glaze to taste / salt and pepper to taste

Directions: 1) Preheat oven to 450°F. Line a large baking sheet with foil or parchment paper. 2) On the baking sheet, toss together the parsnips, carrots, red onion, cauliflower, yellow squash, and 2 tb olive oil. Season with salt, pepper, dried thyme, and dried parsley. Toss evenly to coat all veggies. Bake for 25 minutes. 3) Once 25 minutes is up, add washed and trimmed green beans to the sheet pan and toss again. Bake for 10 more minutes 4) Meanwhile, wash and chop your lettuce. Add to a large salad bowl and toss with ½ cup garlic infused olive oil and ½ cup balsamic vinegar. Season with salt and pepper. 5) Once veggies are roasted, allow to cool for 10 minutes. Then place the veggies on top of the salad greens. Drizzle with balsamic glaze and top with pomegranate seeds and pepitas. Enjoy!