Winter Salad with Roasted Veggies
This winter salad is nourishing, delicious and very easy to make!
For the base, we used TJ’s Veggies & Greens Salad: a mix of chopped broccoli, shaved cauliflower & Brussels sprouts, radicchio, green cabbage, and kale with pear crumbles & pistachios. The roasted beets & butternut squash add warmth & an earthy sweetness.
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Makes 2-4 servings
All ingredients purchased @ Trader Joe's
Ingredients:
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1 pack Butternut Squash Zig-Zags
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1 pack Steamed & Peeled Baby Beets, chopped into smaller pieces
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½ container (6 oz) Grilled Chicken Strips, diced
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1 pack Veggie & Greens Salad Kit
Directions:
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Preheat oven or toaster oven to 425°.
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Cover a baking sheet with nonstick baking foil and place the zig-zags on the sheet.
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Broil 8-10 minutes. (Set a timer!)
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Stir the zig-zags and then push them to one side of the baking sheet. Add the beets to the other side and continue to broil another five minutes. (Set timer again!)
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Check the veggies to see if they’re ready. (Zig-zags should be crisp but not burnt and beets should be roasted.)
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While veggies roast, take the small packets (dried pear crumbles & pistachios) out of the salad kit and set aside. Pour the salad & dressing into a large bowl & toss.
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When the roasted veggies are done, add them to the salad along with the dried pear crumbles & pistachios. Enjoy!
