Salads

Roasted Vegetables Salad

4

An entrée salad that is loaded with flavorful roasted vegetables.

2 sweet potatoes, sliced in half moons
1 red onion, roughly chopped
2 T olive oil
1/2 tsp Italian seasoning
1/2 tsp salt, kosher
1/4 tsp black pepper, freshly ground
6 oz baby arugula
1 granny smith apple, cut into thin half moons
1/4 C sunflower seeds
1-2 oz Goat cheese
Optional: 1-2 C pre grilled chicken cut into bite sized pieces
!For the Balsamic Drizzle

3 T balsamic vinegar
1 T honey
1/4 tsp salt
1/8 tsp black pepper

1/3 C olive oil
Preheat oven to 400. Toss sweet potato and red onion with the oil, salt, pepper and Italian seasonings. Arrange on a nonstick baking sheet. Roast the veggies 20 minutes, turn over and roast an addition...
See the full directions on my site
Nutritions

Calories
834

Sodium
2267mg
94% DV

Fat
39g
60% DV

Protein
17g
35% DV

Carbs
110g
37% DV

Fiber
12g
50% DV

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Brunch Enchiladas Recipe

4214

My family and I agree that any type of enchilada is a huge hit at our house.  When we added the idea of an omelet in the enchiladas, we knew Brunch Enchiladas were a winner. Plus, it’s a great brunch menu item.  You can prep it the night before, then all you have to do ...

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