Roasted Vegetable Salad

Prep Time 15 minutes | Cook Time 25 minutes

INGREDIENTS

1 head cauliflower, de stemmed and cut into bite sized pieces

1 head broccoli, florets cut off into bite sized pieces

1 cup carrots, cut into bite sized pieces

1 sweet potato, peeled and cubed

1 can white beans (such as gigante or cannellini or navy beans)

4 oz feta cheese, crumbled

Extra virgin olive oil

Sea salt

1 cup loosely packed cilantro, roughly chopped

1 cup loosely packed dill, roughly chopped

1/2 cup loosely packed mint, roughly chopped

1/4 cup loosely packed basil, roughly chopped

For the vinaigrette:

1/2 shallot, finely chopped

2 tbsp red wine vinegar

6 tbsp extra virgin olive oil

Salt and pepper to taste

directions

Toss all vegetables in olive oil and salt and roast in a 350 degree oven until gently roasted and fork tender (approximately 20-25 minutes). Pull out of oven and let vegetables cool on the counter. When ready to assemble, toss all vegetables, beans, feta cheese, and half of the herb mix with the vinaigrette. Place the salad in a serving bowl and top with the rest of the herb mix to garnish.  Can be served at room temperature or cold.