Chevre Roasted Vegetable Salad

🧂 Ingredients

• 3 cups mixed greens
• 1 1/2 cups root vegetables

  sweet potato, beets, red skin potato, parsnip, rutabaga, all or any combo you like
• 2/3 cup toasted Whole Walnuts
• 1/4 cup red onion

  sliced thin
• 1/2 cup crumbled goats cheese
• 1/4 cup balsamic vinegar
• 1/2 cup extra virgin olive oil
• 1 tbsp dijon mustard
• 3 tbsp maple syrup
• 1/8 tsp garlic powder
• 1/4 tsp fresh cracked pepper

Instructions

• 1 clean, skin, and cube root vegetables of your choice and toss them in a couple
  tablespoons of olive oil, 1/2 teaspoon salt, and some fresh ground pepper. Bake
  for 30 minute in a 400 degree oven. Halfway through baking, remove pan and turn
  vegetables over, return to oven and continue roasting.
• 2 Toast walnuts. Spread walnuts on a baking sheet and place in a 350-degree oven
  for 5 minutes. You can also toast them in a frying pan on the stovetop, keeping
  them moving until they smell toasty and fragrant. 
• 3 Whisk together all the vinaigrette ingredients, or place them in a mason jar
  with the lid screwed on tightly and shake until dressing is smooth and frothy.
• 4 Layer above ingredients on a plate or in a shallow bowl in order given. Drizzle
  with balsamic dressing and give it a few cracks of pepper grab a fork and enjoy!

Nutrition Info