Roasted Vegetable Salad with Balsamic Vinaigrette Dressing

Step 1

Preheat oven to 425 degrees. Place rack in center of oven. Line a large baking sheet with parchment paper.

Step 2

Combine vegetables and fruits in a large bowl with olive oil and salt. Toss well. Spread the vegetables out in a single layer onto prepared parchment lined baking sheet. Do not pile them up or they will not roast properly.

Step 3

Roast, flipping the vegetables and rotating the sheet halfway through. Bake for 20 minutes or until fork tender. Let cool. Transfer to large bowl.

Step 4

To make the dressing whisk all ingredients together until thoroughly combined.

Step 5

To assemble the salad place the greens in a large bowl. Season with 2-3 tablespoons of the balsamic vinaigrette dressing. Toss. Arrange the greens on 4 small plates or two larger plates. Season the roasted vegetables and fruit with 2 tablespoons of the balsamic vinaigrette. Place over the greens and then top with the cranberries, nuts and cheddar cheese. Use extra vinaigrette and season with salt and pepper if desired. Serve immediately.