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Roasted Vegetable 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.