Roasted Vegetable Salad
Ingredients
- Vegetables potatoes, carrots, peppers, mushrooms, brussels sprouts, zucchini
- Spinach
- Arugula
- olive oil
- 2 Tbsp minced garlic 30 ml
- ΒΌ cup olive oil 65 ml
- 2 Tbsp balsamic vinegar 30 ml
- 1 Tbsp maple syrup 15 ml
- Salt to taste
- Pepper to taste
- Feta to taste
Instructions
- Cut up your favourite vegetables and toss them with oil and garlic.
- Sprinkle with salt and pepper and bake on a baking sheet at 400 degrees for 20-25 minutes.
- To assemble the salad, place spinach and arugula in a bowl.
- Top the greens with the roasted vegetables.
- Combine the olive oil, vinegar and maple syrup in a mason jar and give it a good shake.
- Top the salad with the dressing and top with feta crumbles.