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Roasted Winter Vegetable Salad with Goat Cheese and Pepitas

Laura Norris
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1

Ingredients
  

  • 1 cup coarsely chopped red cabbage
  • 10-12 Brussel sprouts
  • 2-3 large carrots
  • 1 teaspoon olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • Pinch of salt
  • 2 cups fresh baby spinach
  • 1 oz. goat cheese
  • 2 tablespoons pepitas roasted pumpkin seeds
  • 1 tablespoon apple cider vinegar

For the dressing

  • 2 teaspoons olive oil
  • 1/2 teaspoon honey
  • 1 teaspoon whole grain mustard
  • 1 clove of garlic finely minced
  • Pinch of salt
  • Pinch of ground black pepper

Instructions
 

  • Preheat your oven to 425 degrees Fahrenheit.
  • Wash your vegetables. Coarsely chop the cabbage, remove the stems and cut the Brussel sprouts in half, and chop the carrots into bite-size pieces. Toss the vegetables with the olive oil, paprika, chili powder, and salt. Roast for 30-35 minutes, stirring partway through for even cooking. The vegetables are done when they are crispy and lightly browned.
  • Whisk together the apple cider vinegar, olive oil, honey, whole grain mustard, garlic, salt, and pepper for the dressing. Toss the spinach with the dressing to evenly coat.
  • Top the dressed spinach with the roasted vegetables, goat cheese, and pepitas. Serve warm.

Notes

This recipe can easily be doubled, tripled, or more for a crowd.