Ingredients
- 5-ounce bag baby spinach
- 2 cups broccoli florettes
- 1 small yellow squash, chopped
- 1 red pepper, chopped
- 2 carrots, chopped
- 1/4 cup crumbled goat cheese
- 2 tablespoon olive oil
- 1 tablespoon Herbs to Provence
- Kosher salt and pepper
- 1/4 cup olive oil
- 1/4 cup white balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons honey
- Salt and pepper to taste
Recipe Description
Keep your New Year’s resolution in check with this Roasted Rainbow Winter Salad with Broccoli and Squash.
When the weather turns colder it’s easy to fall back to comfort foods. Well that’s okay in moderation but it’s still important to get your daily fill of fresh vegetables.
In my family, we are trying to incorporate healthy leafy greens and green veggies specifically into our daily diets.
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