Name: Roasted Vegetable Salad
Ingredients: 2 cups Butternut Squash (1" cubes); 1 cup Beets (1" cubes); 1 cup Carrots (1" pieces); 1 cup Parsnips (1" pieces); 1 large Red onion (sliced); olive oil; Salt; Black Pepper; Crumbled Goat Cheese; Pumpkin Seeds (or sunflower seeds); Oil and Vinegar Dressing

Roasted Vegetable Salad

Print Recipe

Course: Side Dish

Cuisine: American

Ingredients Method

Ingredients

2 cups Butternut Squash 1″ cubes
1 cup Beets 1″ cubes
1 cup Carrots 1″ pieces
1 cup Parsnips 1″ pieces
1 large Red onion sliced
olive oil
Salt
Black Pepper
Crumbled Goat Cheese
Pumpkin Seeds or sunflower seeds
Oil and Vinegar Dressing

Method

Preheat oven to 450
Line a large baking dish with foil and spray it with cooking spray.
Combine beets, carrots, and; parsnips in pan, drizzle with oil and salt, stir to coat.
Roast for 10 minutes
Add butternut and; onion, more oil, more salt and stir to coat.
Roast for 20 more minutes.
Allow vegetables to cool for 10-15 minutes.
Top each serving with goat cheese, ground pepper, seeds, and dressing.

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