Roasted Root Vegetable Salad
Top your mixed baby greens with warm, roasted vegetables and lentils for a seriously satisfying roasted root vegetable salad.
Equipment
- Large mixing bowl
- Tongs
Ingredients
- 4 cups baby mixed greens
- 4 tablespoons vinaigrette of choice or to taste
- 1 cup roasted root vegetables
- 1/2 cup brown lentils cooked
- 1/2 cup tofu feta optional, see recipe
- 2 tablespoons pepitas toasted, optional
- Salt and black pepper to taste
Instructions
- Pour mixed baby greens into a large bowl and season with salt and pepper to taste.
- Add vinaigrette and gently toss using your hands or tongs.
- Place salad greens in a serving bowl. Top first with lentils and then add warmed roasted root vegetables.
- Garnish with tofu feta, pepitas and/or fresh cracked black pepper to taste.
Notes
Cook times assume roasted vegetables on hand.