Roasted Vegetable, Arugula and Avocado Salad
Ingredients
- 3 cups arugula
- 1 cup chopped butternut squash cut into bite sized pieces
- 2 cups cauliflower florets broken into bite sized pieces
- 1 cup mushrooms cleaned and stems removed
- 2 tablespoons olive oil
- 2 avocados skin removed and cut into wedges
- 1 cup halved cherry tomatoes
- handful of dried cranberries
- handful chopped white cheddar cheese
- Mustard Herb Vinaigrette
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Preheat the oven to 425 degrees F.
- Arrange the arugula in a large salad bowl.
- Place the chopped butternut squash, cauliflower and mushroom heads on a baking sheet in an even layer and drizzle with olive oil and season with salt and pepper.
- Place the baking sheet into the oven and roast for 30-35 minutes until the vegetables are slightly golden brown and tender to touch.
- Remove the vegetables from the oven and let cool for 10 minutes before tossing them with the arugula.
- Add the avocado, cherry tomatoes, cranberries and white cheddar cheese and toss to combine.
- Drizzle 2-3 tablespoons of the vinaigrette on top and toss. Taste and add more vinaigrette or salt and pepper if needed.
- Serve immediately.