Roasted Vegetable Salad

Roasted Vegetable Salad Recipe Photo

Butternut Squash and Honey Balsamic Vinaigrette amp up the flavor of this colorful, flavorful salad.

Prep Time
15 minutes
Cook Time
15 minutes
Servings
2 servings
Ingredients
Instructions
  1. Heat oven to 450°F.
  2. In a bowl, combine the first 3 ingredients. Transfer onto a baking sheet and roast for about 15 minutes, stirring occasionally.
  3. In a bowl, combine the arugala, dressing and roasted vegetables. Toss to combine and divide onto 2 plates. Sprinkle the feta cheese, cranberries and pumpkin seeds on top.
  4. For extra protein, add chicken breast, fish, or beans, remembering to add the extra SmartPoints.
Ingredients
Instructions
  1. Heat oven to 450°F.
  2. In a bowl, combine the first 3 ingredients. Transfer onto a baking sheet and roast for about 15 minutes, stirring occasionally.
  3. In a bowl, combine the arugala, dressing and roasted vegetables. Toss to combine and divide onto 2 plates. Sprinkle the feta cheese, cranberries and pumpkin seeds on top.
  4. For extra protein, add chicken breast, fish, or beans, remembering to add the extra SmartPoints.

Included Products