Rainbow Roasted Salad

This makes a great fall or winter salad, but get out the grill and you'll see that it works any time of the year. It would be excellent for entertaining. Best of all, the presentation is really amazing while the work required to make and serve it is very low!

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Prep Time 5

Cook Time 55

Total Time 1

Servings: 8 servings

Course: Side Dish

Ingredients Method Notes

Ingredients

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

Method

Preheat the oven to 450 degrees. You can also lower it if you are roasting other items! 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 Facts: Serves 8. Each 1 cup serving: 37 calories, 1g fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 123mg sodium, 8g carbohydrate, 2g fiber, 5g sugars, 1g protein. RDA Vitamin A 67%, RDA Vitamin C 40%.