This salad is delicious and I am not just saying that, it is very satisfying and nourishing. Considering that all I had to do was chop up a few veggies, roast them and throw them on a plate. That’s like 5-minute prep time and 30-minute cooking time. And I didn’t even realize there was no meat on the plate, it was amazing.
Honey and balsamic vinegar for dressing is easy. Some olive oil would have been a plus.
Now go on, make your own little roast veggie salad but first a few tips. Preheat your oven. Chop up all veggies medium sized, drizzle with olive oil and season well with your favorite spices, I am big on lemon and rosemary and some chicken spice. Roast until slightly tender and they are plate ready!
Ingredients: mushrooms, potatoes, carrots, baby tomatoes, avocado, lettuce, olive oil and foil.