Ingredients

The following ingredients have 4 Servings
  • 2 cups butternut squash , (peeled and cut into 1/2" pieces)
  • 2 cups broccoli, (cut into bite sized pieces)
  • 2 cups sweet potatoes, ( I used blue ones for a nice color)
  • 2 cups bell pepper, (any color, cut into 1/2" pieces)
  • 1 Tbsp Italian seasoning
  • ¼ tsp salt, (or to taste)
  • ¼ tsp black pepper, (or to taste)
  • 1 Tbsp olive oil
  • 1 cup microgreens, (any that you like)
  • 1 cup feta cheese, (cubed)
  • 1 large garlic head
  • ¼ cup olive oil
  • 2 Tbsp lemon juice
  • ⅓ tsp salt
  • ¼ tsp black pepper

Instruction

  •  Preheat oven to 400 degrees.
  • Place all veggies on parchment covered baking pan. Sprinkle with Italian seasoning, salt and pepper.
  • Cut the tip off the garlic head to exposing the cloves. Wrap the head of garlic in a piece of aluminum foil and drizzle with 1 tbsp of olive oil. 
  • Place on top of the veggies.
  • Place vegetables in oven and roast for 40 minutes.
  • For the dressing mix 1/4 cup olive oil with lemon juice, salt and pepper.
  • When the vegetables are cooked, remove garlic from the foil and let it cool util it's easy to handle. Then squeeze out the garlic cloves and mesh them with a fork into paste. Mix with the dressing.
  • To serve the salad, layer the vegetables on a serving plate, top with feta cheese and micro-green and drizzle with the dressing. Or just mix everything carefully in a bowl.