What’s Cookin’? Roasted Fall Vegetable Salad W/Cranberry Vinaigrette [Recipe]
Roasted Fall Vegetable Salad with Cranberry Vinaigrette
8 cups peeled and diced fall vegetables (any combination of winter squash, carrots, beets, parsnips)
2 tablespoons extra-virgin olive oil
2 cups mixed greens (I used arugula and beet greens)
Optional add ons -
Sliced red onion
1 cup cranberry sauce
2 tablespoons red wine vinegar
2 tablespoons orange juice
1/4 cup extra virgin olive oil
Preheat oven to 400 degrees F. Line a half sheet pan with parchment paper. Prep vegetables and toss in olive oil to coat evenly. Transfer to prepared pan and arrange in a single layer. Roast for 30 to 40 minutes, stirring occasionally until the vegetables are tender and lightly browned. Let cool.
Add the cranberry sauce, vinegar, orange juice, and oil to the blender and process until smooth. Combine the vegetables and greens in a large bowl. Add ons can be tossed in now. Toss gently to mix. Vinaigrette can be served over the mixture or on the side.