Roasted Winter-Vegetable Composed Salad

Name: Roasted Winter-Vegetable Composed Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps balsamic vinegar; 1 bunch carrots, peeled and trimmed (halved lengthwise if large); 454 grams 1/2 head cauliflower , cut into small clusters; 6 servings coarse salt; 2 dried figs (preferably calimyrna); 2 garlic bulbs, halved horizontally; 4 mixed red and golden beets (about 1 pound total with greens), stems trimmed to about 1 inch; 142 grams mixed hearty greens, such as baby kale and escarole; 59 milliliters extra-virgin olive oil; 5 smalls onions, cut into wedges; 1 pinch pinch of freshly ground pepper; 1 sprig fresh rosemary , for garnish; 2 smalls winter squash, such as delicata or acorn, cut crosswise into 1/2-inch-thick rounds and seeded

Need a gluten free, primal, and whole 30 side dish? Roasted Winter-Vegetable Composed Salad could be a super recipe to try. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 201 calories, 4g of protein, and 10g of fat. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up garlic bulbs, winter squash, coarse salt, and a few other things to make it today.