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Roasted Veggie Salad Bowl

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Ingredients Method Notes

Ingredients
  

Roasted Veggies
  • 2 zucchini, washed and cubed
  • 2 c. sliced mushrooms
  • 2 c. butternut squash, peeled and cubed
  • 2 T. Italian seasoning blend
  • 1.5 T. garlic powder
  • 1 T. garlic salt
  • 2 c. Brussels sprouts, shredded
  • 2 T. extra virgin olive oil, lemon-infused
  • extra virgin olive oil spray
Added Ingredients to Plate
  • 2 c. arugula
  • 1 c. red cabbage, shredded
  • 3/4 c. golden raisins
  • 1/2 c. pistachios, shelled and salted
  • 1 can red beets (packaged or canned), sliced
  • 1 lemon
  • 1 T. extra virgin olive oil, lemon-infused (to taste)
  • 1 tsp. honey (to taste)

Method
 

  1. Preheat oven to 425 Degrees F.
  2. Add zucchini, mushrooms, squash, and Brussels sprouts to a large bowl.
  3. Add in seasoning, garlic powder, and salt, and mix to coat the veggies.
  4. Spray a cookie sheet with olive oil spray.
  5. Scoop out seasoned veggies onto a cookie sheet.
  6. Bake veggies in the oven at 425 Degrees F for 40-45 minutes, approximately, until golden and soft.
To Plate
  1. In a large bowl (or individual bowls), scoop a generous portion of veggies.
  2. Top veggies with arugula and red cabbage.
  3. Add in raisins and pistachios.
  4. Add beets.
  5. Squeeze lemon juice over salad.
  6. Drizzle a bit of lemon-infused olive oil over the salad.
  7. Drizzle honey over salad.
  8. Serve immediately.

Notes

I like to roast all the veggies in the oven at once and then use them for several days in different salads, soups, and as a veggie side with my protein of choice. However, if you prefer, once. You slice and cube the veggies; they can also be stored (uncooked) in the freezer for later use.
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