Ingredients

The following ingredients have 4 Servings
  • Roasted Vegetables
  • 2 1/2 cups of chopped root veggies (I used radishes, carrots, turnips, parsnips and beets)
  • 1/4 onion chopped
  • 1/2 teaspoon crushed garlic
  • 1/4 teaspoon thyme
  • 2 Tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Dressing
  • 1 1/2 Tablespoons white balsamic vinegar
  • 2 Tablespoons olive oil
  • 1/4 teaspoon dried mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • Salad
  • 4 cups chopped baby spinach
  • 2 Tablespoons blue cheese
  • 2 Tablespoons almonds (sliced or slivered)
  • 2 cups roasted veggies

Instruction

  • Preheat oven to 400 degrees.
  • Spray a large cookie sheet with cooking oil.
  • Add your veggies, garlic, thyme, olive oil, salt and pepper and mix well with your hands.
  • Cook for 40-45 minutes until the vegetables are tender and starting to brown.
  • In the meantime mix all the salad dressing ingredients together in a bowl and set aside.
  • Next prepare your spinach in a big bowl. Toss with dressing (use as much as or as little as you like).
  • When vegetables are done and cooled a little ad to your salad and toss again.
  • Top with blue cheese and almond slices.
  • Enjoy.