Balanced Salad with Roasted Veggies
Whether you serve it on the side of your plate or as the star of your meal, this spring mix salad is sure to please! Packed with roasted veggies, crunchy sunflower seeds, and a bright lemon balsamic dressing, this salad is full of great flavors and satisfying textures. A great way to balance your comforting meals!
Equipment
- Oven
- 1 Baking sheet
- 1 Large salad bowl
- 1 Small mixing bowl
Ingredients
For the Salad:
- 10 oz spring mix
- 1 head broccoli or cauliflower cut into florets
- 1 medium zucchini chopped into 1/2" discs
- 1 tbsp olive oil
- 1/2 tsp salt
- 3 tbsp sunflower seeds
For the Dressing:
- 1/4 cup balsamic vinegar
- 1/4 cup lemon juice
- 1/3 cup olive oil
- 2 cloves garlic peeled and minced (can sub 1 tbsp jarred garlic)
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
Instructions
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- Cut broccoli/cauliflower and zucchini. Place on lined baking sheet and drizzle with olive oil and salt. Use clean hands or large spoon to incorporate.
- Put vegetables in oven and bake for 20-25 minutes or until tender and golden.
- In small mixing bowl, prepare dressing by adding balsamic vinegar, lemon juice, olive oil, garlic, salt and pepper. Mix well.
- In large salad bowl, add spring mix, sunflower seeds, prepared dressing, and cooked vegetables. Serve and enjoy!