Roasted Vegetable Salad

It’s starting to get colder out so it’s time to put some heat into your greens. Literally. Bumping your metabolism up with this hearty, veggie forward salad will not only satisfy your hunger but nourish you to the core.




1 cup diced butternut squash (cut into 1-inch pieces)

2 cups cauliflower florets, broken into pieces

1 cup mushrooms, cleaned and stems removed

2 tablespoons extra-virgin olive oil

1/2 cup cherry tomatoes, halved

1/2 avocado, pitted, peeled, and diced

1/4 cup dried cranberries

3 cups arugula

Salt and pepper, to taste


Preheat the oven to 425°F.
Evenly place the squash, cauliflower, and mushrooms on a baking sheet and drizzle the veggies with the oil. Season with salt and pepper.
Roast for 25 to 30 minutes, or until the veggies are golden brown. Remove from the oven and allow to cool.
Then toss the roasted vegetables with the tomatoes, avocado, and cranberries.
Place the arugula on a plate and top with the veggie mixture and serve.