Roasted Vegetable Salad with Balsamic Vinaigrette Dressing
Servings: 2large salads or 4 side salads
Author: Mary Ann Dwyer
2cupsbutternut squashpeeled and diced into 3/4 inch pieces
2cupscarrotspeeled and diced into 3/4 inch pieces
2cupsbosc pearsunpeeled and cut into wedges
kosher salt to taste
4cupsbaby spinach and spring mix
1/3cupcrumbled white sharp cheddar cheese
<b>Balsamic Vinaigrette Dressing Ingredients</b>
1 1/2tsp.Dijon mustard
salt and pepper to taste
Preheat oven to 425 degrees. Place rack in center of oven. Line a large baking sheet with parchment paper.
Combine vegetables and fruits in a large bowl with olive oil and salt. Toss well. Spread the vegetables out in a single layer onto prepared parchment lined baking sheet. Do not pile them up or they will not roast properly.
Roast, flipping the vegetables and rotating the sheet halfway through. Bake for 20 minutes or until fork tender. Let cool. Transfer to large bowl.
To make the dressing whisk all ingredients together until thoroughly combined.
To assemble the salad place the greens in a large bowl. Season with 2-3 tablespoons of the balsamic vinaigrette dressing. Toss. Arrange the greens on 4 small plates or two larger plates. Season the roasted vegetables and fruit with 2 tablespoons of the balsamic vinaigrette. Place over the greens and then top with the cranberries, nuts and cheddar cheese. Use extra vinaigrette and season with salt and pepper if desired. Serve immediately.