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Roasted veggie salads

Looking for a burst of flavor and nutrition? Roasted veggie salads are the answer. These 16 salads are perfect for any season. They range from fresh spring greens to warm winter root vegetables.
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Ingredients Equipment Method

Ingredients
  

  • 2 cups mixed vegetables carrots, bell peppers, zucchini
  • 1 tablespoon olive oil
  • 1 teaspoon dried herbs thyme, rosemary, oregano
  • Salt and pepper to taste
  • 2 cups leafy greens
  • 1/4 cup nuts or seeds
  • 2 tablespoons balsamic vinaigrette

Equipment

  • Large baking sheet
  • Parchment paper
  • Mixing bowl
  • Cutting board
  • Chef's knife
  • Measuring spoons

Method
 

  1. Preheat oven to 425°F (220°C)
  2. Chop vegetables into bite-sized pieces
  3. Toss vegetables with oil, herbs, salt, and pepper
  4. Spread on baking sheet and roast for 20-25 minutes
  5. Let vegetables cool for 5 minutes
  6. Mix roasted vegetables with greens and nuts
  7. Drizzle with vinaigrette and serve