Here's some photos from our first meeting of the year. Enjoy!
Roasted Vegetable Salad
1 large yam, peeled and cut for roasting
½ large onion, cut in ¼” wedges
2-3 carrots, peeled and cut for roasting
1 large red pepper, cut for roasting
Olive oil
Salt and pepper
5 oz spinach, coarsely chopped
Feta cheese
Maple Balsamic Vinaigrette
Cut vegetables then spread out on a large cookie sheet in four sections (one for each veggie). Drizzle a few tablespoons olive oil over veggies and sprinkle with salt and pepper. Roast veggies in preheated 400 degree oven for about 30 minutes, turning veggies a few times with a spatula while cooking.
Let vegetables cool to room temperature. Spread spinach on a serving platter and layer roasted vegetables on top. Serve with feta cheese and dressing on the side.
Maple Balsamic Vinaigrette:
1/3 c. olive oil
1/3 c. balsamic vinegar
1 Tbs. maple syrup
1 tsp. Dijon mustard
Garlic granules to taste
Salt and pepper to taste
Pin cushions for all from Monica
