Roasted Vegetable Salad

Method

1. 1

   Preheat the oven to 350 degrees F. Put the butternut squash, sweet potato, red onion, carrot, garlic, olive oil, salt and Italian seasoning in a large mixing bowl and toss to coat the vegetables and squash with the olive oil mixture.

2. 2

   Spread the squash and vegetables on a baking sheet and roast in the oven for 25-30 minutes, tossing once half way through.

3. 3

   While the vegetables roast chop the french or sourdough bread into chunks. Put them in a medium mixing bowl.

4. 4

   Drizzle the 3 teaspoon of olive oil and butter over the bread along with the Italian seasoning. Toss gently with your hands to coat the bread.

5. 5

   Lay a piece of parchment paper on a baking sheet and spread the bread on it. Bake the croutons for 15 minutes or until they are golden brown. Remove and set aside. When the vegetables are done roasting remove them and let cool.

6. 6

   In a mason jar or salad dressing container mix together the olive oil, red wine vinegar, lemon juice, honey, syrup, salt, pepper and Italian seasoning.

7. 7

   In a salad bowl add the spinach, tomatoes, almonds, goat cheese, dried cranberries, parsley and green onions and toss.

8. 8

   Once cooled add the roasted vegetables and croutons to the salad.

9. 9

   Serve the salad to your guests with the dressing on the side or you can dress the salad if you are serving it right away to avoid the salad getting soggy.