Roasted Veggie Autumn Salad

This is the best salad I have ever had/made in my entire life. I love roasting vegetables for so many reasons; it's super easy, it brings out amazing flavor, and you can incorporate many different types of veggies. For this salad I decided to get all the fall flavors together. I hope you guys love this as much as I did because I ate every last bit of it.

Ingredients:

1 bag brussell sprouts, ends cut, sliced in half

6 large carrots, chopped

3 beets, chopped

1 container of mushrooms, quartered

1/2 an onion, sliced

6 cups of salad greens

1/4 cup sliced almonds

1/4 cup raisins or dried cranberries

goat cheese

1 T extra virgin olive oil

1 T minced garlic

1 tsp rosemary

Dressing:

1 T extra virgin olive oil

1 T balsamic vinegar

1 T lemon juice

1 tsp honey

1 tsp spicy mustard

Directions:

Preheat the oven to 400 degrees. Prep all the vegetables and put on a cookie sheet with olive oil, salt and pepper, garlic and rosemary and mix together till everything is equally coated. Put in the oven for 40-50 minutes. Move them around every now and then with a spatula. For the dressing, put it all together in a mason jar and shake it up! Put the almonds, cranberries, goat cheese and dressing in a salad bowl with the greens (I used spinach). When the veggies are done roasting, toss it in with the greens until everything is incorporated. The warmth from the veggies will melt the cheese and wilt the greens and make everything super delicious. Eat it up and let me know what you think!

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