Healthy Roasted Vegetable Salad

Published by Bat-El at December 18, 2016

Ingredients

Ingredients for the roasted vegetables:

1 medium butternut squash- peeled and cut into 1 inch cubes
2 medium carrots- peeled and cut on a diagonal
1 big onion- peeled and cut in half and then to thick slices
1-2 zucchini or yellow squash- cut on a diagonal
Salt
Pepper
Olive oil

Ingredients for the salad:

3/4 cup plain cooked quinoa
3-4 handfuls of fresh baby arugula
2-4 fresh mushrooms- sliced
½ cup red cabbage- sliced

Ingredients for the dressing:

¼ cup olive oil
1 Tbsp Dijon mustard
1-2 Tbsp honey
1 garlic clove-minced
1 Tbsp white wine vinegar
Dash of salt and black pepper

If you are trying to eat healthier these days, here is one of the most satisfying meatless lunches you can indulge yourself with. Crispy arugula, roasted sweet onions, carrots, zucchini, butternut squash,fresh red cabbage and mushrooms. All that on a bed of arugula and quinoa with a divine dressing. You will not stay hungry after eating that. I promise!!!

Instructions

1). Start by preheating the oven to 375F on “roast” setting, to roast the vegetables:

Arrange the butternut squash, carrots and zucchini on a wide sheet lined with parchment paper. Sprinkle the cut onions on top and generously sprinkle salt and pepper. Drizzle olive oil and roast for about 35-45 minutes until tender and golden brown. Take out and let cool a bit.

2). In a mixing bowl place the arugula, quinoa, mushrooms and cabbage. Add some of the dressing and transfer to a serving bowl.

3). Arrange the roasted veggies on top of the salad and drizzle some more dressing.

Notes:

*If you do not have a ROAST setting in your oven, then use the BAKE setting on 400 F.

* If the zucchini is ready before the rest of the vegetables then either take it out when ready or bake it on a separate baking sheet.