Roasted Fall Vegetable Salad


Ingredients

Serves 4

Salad

1 bunch of Beets, cut into small pieces

1 head of Cauliflower, cut into small florets

6 rainbow Carrots, sliced into 1/4 in rounds

1 can of Garbanzo beans, drained, rinsed & pat dry

2 cups of Spinach

1/2 cup Pomegranate seeds

1/2 cup Goat cheese crumbles 1 tsp paprika

2 tsp garlic powder

2 tsp salt

Pepper to taste

3 tbs olive oil


Dressing

2 tbs Balsamic vinegar

1 tbs Honey or maple syrup

2 tbs Extra virgin olive oil

Salt & Pepper to taste

Preheat the oven to 425 degrees. Line baking sheet with foil. Spread chopped beets, cauliflower, carrots & garbanzo beans onto a baking sheet making sure not to crowd the vegetables. Use 2 sheets if needed. Drizzle & coat everything with olive oil. Season with salt, pepper, paprika and garlic powder. Roast for 20 minutes. While vegetables are roasting, prepare dressing. Whisk dressing ingredients together in small bowl. Add spinach to a large bowl. After vegetables have cooled for 20 minutes, add them to spinach & toss with dressing. Add pomegranate & goat cheese. Enjoy!


Note

The vegetables do not need to be cut into perfect pieces. You just want them to be bite sized. If preparing the day before, add dressing, cheese & pomegranate just before serving.


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