Roasted Vegetable Salad


This is not really a recipe. Rather, it is an approach to using up what’s about to go bad in your fridge.


Baby carrots, bell pepper, asparagus or other vegetables
Olive oil
Pine nuts or other nuts
Lemon goat cheese or other cheese
Salad dressing or oil and vinegar (optional)


Preheat oven to 375 degrees F. Cut vegetables into roughly equally sized pieces. Toss with olive oil, salt, and pepper. Spread in a single layer in a rimmed pan. Roast, stirring occasionally. When vegetables are almost done, add nuts.

Add roasted vegetables and toasted nuts to lettuce, cheese, and dressing.


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Filed under Salads, Uncategorized

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