Roasted Rainbow Winter Salad with Broccoli and Squash
This winter salad with broccoli and squash features roasted vegetables and dried herbs and drizzled with a white balsamic vinaigrette.
- 5- ounce bag baby spinach
- 2 cups broccoli florettes
- 1 small yellow squash, chopped
- 1 red pepper, chopped
- 2 carrots, chopped
- 1/4 cup crumbled goat cheese
- 2 tablespoon olive oil
- 1 tablespoon Herbs to Provence
- Kosher salt and pepper
For the vinaigrette:
- 1/4 cup olive oil
- 1/4 cup white balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons honey
- Salt and pepper to taste
To make the vinaigrette, fill a bottle with olive oil, white balsamic vinegar, Dijon mustard, honey, salt and pepper and shake well.
Preheat the oven to 350°F. Line a baking sheet with a piece of aluminum foil and spray the foil with cooking spray. Arrange the broccoli, squash, red pepper and carrots on the sheet. Season with salt, pepper and Herbs de Provence. Drizzle the vegetables with the 2 tablespoons of olive oil and roast for 15 minutes. Remove the vegetables from the oven and allow them to cool completely.
Fill a large salad bowl with the baby spinach, top with the cooled roasted vegetables and crumbled goat cheese. Drizzle with the vinaigrette and serve.