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Roasted Vegetable & Goat Cheese Salad #SundaySupper
Just in time for the holiday season, this colorful and flavorful roasted vegetable & goat cheese salad is perfect for a crowd. Roasted winter vegetables are tossed in a light honeyed dressing and topped with tangy goat cheese.
Author Denise Wright (MyLifeCookbook.com)
8
cups
of vegetables chopped
beets, butternut squash, brussels sprout, peppers, cauliflower
4
cups
of kale
bite size pieces
2
teaspoons
of crushed garlic
¼
cup
olive oil
salt and pepper to taste
red onion
Dressing
2
tablespoons
balsamic vinegar
¼
cup
of olive oil
1
teaspoon
honey
Preheat oven to 400 degrees F.
Toss all the vegetables in the olive oil and garlic.
Spray 2 cookie sheets and pour the veggies on and spread out so they cook evenly.
Sprinkle salt and pepper over them.
Cook for 45 minutes.
In the meantime make your dressing by whisking the vinegar, oil and honey.
Toss the kale with half of the dressing and let sit until veggies are cooked.
Add the veggies to the salad and toss with remaining dressing.
Top with goat cheese and pine nuts.
Serve room temperature.