The perfect winter salad filled with flavor and texture. Sweet roasted veggies over arugula with crunchy pepitas and creamy goat cheese.
Preheat oven to 450° and line a large baking pan with parchment paper.
In a large bowl, combine all of the chopped vegetables, and toss with salt, pepper, paprika, and avocado or olive oil. Spread in the single layer onto prepared baking pan. Roast for 20 minutes, then remove from oven and drizzle with balsamic vinegar. Toss to coat, and return to oven for 10 minutes.
Allow veggies to cool slightly. Add arugula to large bowl, or prepare individual salads. Top arugula with roasted veggies, sprinkle with cheese and pepitas. Drizzle with desired amount of balsamic vinaigrette. Toss to coat. Can be served warm or room temp.
Any vegetables that you like can be used. Sweet potatoes or baby reds would be a tasty addition, just make sure to cut into small pieces as they will take longer to roast than the other veggies.
You can use your favorite store bought balsamic vinaigrette, or see the link in the post for my favorite homemade version. Easy and delish!
I have a variety of flavored balsamic vinegars, and they work great on veggies. I used a black cherry balsamic.