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Middlesex Moments

       Recipe of the Month November


    Roasted Vegetable Salad




  • 1 cup each diced beets, carrots, sweet potatoes
  • 1 cup baby spinach leaves
  • 1 cup mixed greens
  • 1/2 cup toasted pine nuts or slivered almonds
  • pinch of sea salt
  • ground black pepper to taste
  • 1 tablespoon fresh thyme, chopped
  • 1/2 tablespoons rosemary, chopped
  • 1-2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar

Preheat oven to 400 degrees F

  • Coat all diced veggies in olive oil, salt and pepper. Place on a baking dish or sheet single layer. Sprinkle with thyme and rosemary.
  • Bake until cooked and nicely browned. Allow to cool
  • Mix with baby spinach and mixed greens. Toss in nuts. Dress with balsamic vinegar and olive oil.

Servings: 4


Happy Thanksgiving Day!

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