Roasted Vegetable Salad

This Roasted Vegetable Salad is EVERYTHING! Crisped-up bacon, blue cheese, cranberries, carrots, broccoli and more built around a mixed lettuce greens.

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Serves: 8

Ingredients:
● 1/4 cup red wine vinegar
● 1/2 Cup olive oil
● 1 tablespoon maple syrup
● 2 teaspoons kosher salt
● 1 teaspoon ground black pepper
● 1 head broccoli, cut into florets
● 1 large sweet potato, peeled and diced
● 2 large carrots, peeled and diced
● 2 beets, peeled and diced
● 1 large red onion, peeled and cut into wedges
● 3 cups kale, ribs removed and chopped
● 3 cups mixed lettuce greens, washed and spun dry
● 1/2 cup chopped pecans
● 1/4 cup crumbled blue cheese
● 1/4 cup dried cranberries
● 1/4 cup chopped dried apricots

Method:

1. Preheat oven to 400°F. In a small bowl, whisk together vinegar, olive oil, maple syrup,
   salt and pepper.
2. Add broccoli, sweet potato, carrots, beets and red onion to foil pan. Drizzle over 3
   tablespoons of dressing and toss to combine. Roast vegetables, tossing occasionally, for
   30 minutes, or until tender. Remove from oven and let cool at least 10 minutes.
3. Add kale, lettuce greens, pecans, blue cheese, cranberries and apricots to roasted
   vegetables. Drizzle over remaining dressing and toss to combine. Serve immediately.