• 9 Ratings

Earthy roasted vegetables, peppery arugula, and creamy goat cheese give this salad an irresistible contrast of tastes and textures.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees. In a large bowl, toss vegetables with 3 tablespoons olive oil; season generously with salt and pepper. Transfer to a rimmed baking sheet; roast, turning vegetables halfway through, until tender and browned, about 40 minutes. Let cool to room temperature, about 15 minutes.

  • In a large bowl, whisk together remaining tablespoon olive oil and lemon juice; season with salt and pepper. Add roasted vegetables and arugula; toss well. Serve sprinkled with goat cheese.


9 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0