Roasted Vegetable Salad
By: Eric Jones @dudethatcookz
Made With:
Recipe and Photo Credit: Eric Jones @dudethatcookz
Recipe and Photo Credit: Eric Jones @dudethatcookz
Key products
Instructions
- For the Vegetable Salad, place butternut squash, carrots, broccoli, and beet in a large bowl. Season with tarragon, garlic powder, sea salt, and black pepper. Drizzle with olive oil and mix.
- Line a 13x9-inch baking sheet with parchment. Spread the vegetables evenly on pan.
- Bake at 425°F for 15 to 20 minutes, flipping vegetables halfway through baking.
- For the Vinaigrette, whisk French’s Honey Mustard, olive oil, white wine vinegar, garlic powder, sea salt, and black pepper in medium bowl until blended. Set aside.
- To assemble salad, place spring mix in a large serving bowl. Top with roasted vegetables. Drizzle with mustard vinaigrette and toss to coat. Top with feta cheese to serve, if desired.
