Roasted Vegetable Salad
Servings Prep Time
4 30minutes
Servings Prep Time
4 30minutes
  • 1 medium beetwashed, peeled, and diced
  • 1cup butternut squash or sweet potatopeeled and diced
  • 2Tbsp pumpkin seeds
  • 2Tbsp sliced almonds
  • 1/4cup dried cranberries
  • 1/4cup dried apricotsdiced
  • 6generous handfuls mixed baby greens or spinach
  • Cooking oil spray
Agave Dijon Vinaigrette
  • 2Tbsp dijon mustard
  • 2Tbsp apple cider vinegar
  • 2 Tbsp agave nectar or maple syrup
  • 2Tbsp extra virgin olive oil
  • 1/2tsp sea salt
  • 1tsp dried thyme
  • 1tsp garlic powder
  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with foil and spray with an even layer of cooking oil. Spread diced beets and sweet potato or squash in an even layer. Bake for about 30 minutes until tender and brown on the edges.
  3. While the vegetables are roasting, add all dressing ingredients to a mixing bowl and whisk until well combined. Set aside.
  4. Place mixed greens into a large bowl and toss with about half of the dressing. Layer the greens with the roasted vegetables, almonds, pumpkin seeds, dried cranberries and dried apricots. Serve with remaining dressing on the side.