Roasted Winter Vegetables and Arugula Salad

Healthy Recipes

Roasted Winter Vegetables and Arugula Salad

These cooked seasonal veggies add texture and flavor to a hearty winter salad

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roasted-vegetables

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Johnny Miller

• recipes

1. Preheat oven to 400°F. Line 2 rimmed baking sheets with parchment paper and set aside. 

2. In a large bowl, toss vegetables with olive oil, salt and a pinch of black pepper. Divide between trays, spreading vegetables out in a single layer, and roast for 20 minutes. Stir, rotate trays and roast for another 20 to 25 minutes or until lightly browned. Set aside to cool. 

3. Combine all dressing ingredients in a jar and shake; set aside. 

4. Place chickpeas, walnuts, roasted vegetables and arugula in a large salad bowl and toss to combine. Drizzle dressing over the salad and toss again. Serve immediately. 

Adapted from At Home in the Whole Food Kitchen by Amy Chaplin, Roost Books, an imprint of Shambhala Publications, Inc. ($35, amazon.com). Copyright © 2014. Photography by Johnny Miller.

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