Roasted-Vegetable Salad

Name: Roasted-Vegetable Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 680 grams acorn, delicata, or other winter squash (about; 1 bunch baby beets, peeled, and cut in half; 1 bunch baby carrots (or 3 medium carrots); 227 grams brussels sprouts; 1 medium celeriac; 1 teaspoons coarse salt; 340 grams assorted fingerling potatoes; 113 grams aged goat cheese or parmesan, for serving; 142 grams baby kale, curly endive, or other hearty greens; 2 mediums leeks; 5 Tbsps extra-virgin olive oil; 8 servings Warm Roasted Garlic Dressing

Roasted-Vegetable Salad might be just the side dish you are searching for. This recipe serves 8. One serving contains 283 calories, 8g of protein, and 13g of fat. If you have aged goat cheese, baby kale, baby carrots, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.