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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.

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)

Ingredients

  • 8 cups of vegetables chopped beets, butternut squash, brussels sprout, peppers, cauliflower
  • 4 cups of kale bite size pieces
  • 2 teaspoons of crushed garlic
  • 1/4 cup olive oil
  • salt and pepper to taste
  • red onion
  • Dressing
  • 2 tablespoons balsamic vinegar
  • 1/4 cup of olive oil
  • 1 teaspoon honey

Instructions

  1. Preheat oven to 400 degrees F.
  2. Toss all the vegetables in the olive oil and garlic.
  3. Spray 2 cookie sheets and pour the veggies on and spread out so they cook evenly.
  4. Sprinkle salt and pepper over them.
  5. Cook for 45 minutes.
  6. In the meantime make your dressing by whisking the vinegar, oil and honey.
  7. Toss the kale with half of the dressing and let sit until veggies are cooked.
  8. Add the veggies to the salad and toss with remaining dressing.
  9. Top with goat cheese and pine nuts.
  10. Serve room temperature.