Recipe: Quick and Easy Roasted Veggie Salad — Recipes from The Kitchn

During the warm summer months a big, main course-worthy salad is always on my weekly rotation for dinner, but it rarely makes an appearance during the chilly winter months. Only warm meals will do this time of year, which crosses cool, crisp bowls of vegetables right off the list. This salad, however, was dreamt up for winter.

It's filled with warm, hearty roasted mushrooms and sweet potatoes and rounded out with plenty of baby kale, that wilts ever-so-slightly when tossed with the warm vegetables and a garlicky balsamic vinaigrette. Then everything is finished off with crumbles of tangy goat cheese and crunchy pumpkin seeds to ensure it's a vegetable-driven meal that will satisfy.

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