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Laura Norris

Roasted Winter Vegetable Salad with Goat Cheese and Pepitas

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. 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.