Roasted Veggie Salad with Balsamic Vinegar

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Cortney

Ingredients

Dressing

  • 2
    Tbsp Olive Oil
  • 1
    Tbsp Balsamic Vinegar
  • 1
    tsp Maple Syrup
  • 1
    Tbsp Brown Mustard
  • 1/2
    tsp Salt
  • 1/4
    tsp Pepper
  • 1
    large Sweet Potato
    Chopped
  • 1
    Whole Red Onion
    Sliced
  • 2
    Ears Corn
  • 2
    Whole Red Pepper
    Chopped
  • 2
    Romaine Hearts
  • 1
    Can Garbanzo Beans
    Drained
  • 1
    Tbsp Olive Oil
  • Salt and Pepper
    To taste

Instructions

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Roasted Veggie Salad with Balsamic Vinegar 1. Preheat your oven to 400F
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2. Cut up roasted veggies
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3. Drizzle some olive oil on the veggies along with salt & pepper. Roast for about 30 minutes, stirring halfway.
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4. Put the romaine and garbanzo beans to a large bowl. Add the roasted veggies and dressing. Toss!
Cortney's avatar
Roasted Veggie Salad with Balsamic Vinegar 1. Preheat your oven to 400F