Roasted Vegetable Salad

This is a fall or winter salad. It would be excellent for entertaining or for the holidays. Best of all the presentation is really amazing while the work required to make and serve it is very low!

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Course Salad, Side Dish

Ingredients

5 cups greens preferably "cooking greens" like baby kale, arugula, or spinach
2 beets
2 carrots
1 eggplant
2 tomatoes
1 red or green bell pepper
1 red onion
1 Tablespoon balsamic vinegar
2 Tablespoons lowfat vinaigrette dressing
1 Tablespoon toasted hazelnuts
Everything spice or just black pepper to taste

Instructions

Preheat the oven to 450 degrees. You can also lower it if you are roasting other items like a turkey! Just increase the cooking time.
Slice the eggplant, tomatoes, and onions and place them on an oiled baking tray. Roast them for 50 minutes.
Place the whole beets and carrots in a baking dish and roast them for an hour.
Place the greens on a large shallow platter. Top them with the sliced and roasted eggplant, tomatoes, onions, and red peppers.
Then cut the beets into wedges and cut the carrots into slices. Add them to the salad. Top with a little balsamic vinaigrette. Spoon the balsamic vinegar onto the salad plate around the greens. Top with everything spice or black pepper. Then top with the hazelnuts.
Serve family style right away.

Notes

Chef's Tips: You can use any kind of toasted nuts or you can omit the nuts. A big white platter makes a wonderful presentation for this salad.

Nutrition Information: Serves 8. Each 1 cup serving: 37 calories, 1g fat, 0 g saturated fat, 0g trans fat, 0 mg cholesterol, 123 mg sodium, 8g carbohydrate, 2g fiber, 5g sugars, 1 g protein.

Roasted Vegetable Salad