Ingredients for the roasted vegetables:
Ingredients for the salad:
Ingredients for the dressing:
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!!!
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.
*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.