A pan of roasted vegetables, chopped up and tossed with lettuce for a big Sunday salad. 

This salad is loaded with a robust array of the vegetables you have on hand for a colourful, nutritious salad.

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Roasted Vegetable Salad

Course Salad

Ingredients

For the Salad

• 1 small fennel
• 1 medium onion
• 2 large shallots
• 10 cremini mushrooms
• 1 red pepper
• 1 medium zucchini
• ½ medium eggplant
• 4 garlic cloves

For the Vinaigrette

• 2 tbsp apple cider vinegar
• 3 tbsp olive oil
• 1 tbsp dijon mustard
• 1 tbsp hot honey
• ½ tsp kosher salt
• ½ tsp black pepper

Instructions

For the Salad

• Cut and chop the vegetables and toss with 2 tablespoons olive oil, a few sprigs fresh thyme, 1 tablespoon rosemary, 6 sage leaves, 1 teaspoon kosher salt, 1 teaspoon ground pepper, 1 teaspoon paprika and 1 teaspoon aleppo pepper.
• Place vegetables in a single layer on a parchment lined baking sheet and roast in a 400°F oven for 20-30 minutes.
• Allow veggies to cool and chop any larger pieces.
• Place vegetables over a large bowl of mixed lettuces.
• Toss with dijon vinaigrette.
• Optional: serve with chunks of soft goat cheese.

For the Vinaigrette

• Place all the dressing ingredients in a jar and shake well until combined.