Roasted Vegetable Chopped Salad

As a big fan of salads, I am always looking for new ways to change them up. Roasted vegetables are a great way to incorporate new flavors and textures into your lunch or dinner option.

Often, I will make a large batch of roasted vegetables and use them throughout the week. They are great on salads but also sandwiches and as a side for dinner! Use this recipe as is, or have fun and pop in some of your own favorite vegetables!

Makes: 1 serving
Serving Size: 1 salad
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients for roasted vegetable chopped salad

• 2 hard-boiled eggs, peeled and sliced
• 1 cup fresh spinach
• ½ cucumber, sliced
• ½ bell pepper, chopped
• ½ cup green beans, chopped
• 4 cherry tomatoes, halved
• ½ tsp cumin

Directions for roasted vegetable chopped salad

Roasted vegetables

1. Preheat oven to 400 degrees Fahrenheit.
2. Place green beans, tomatoes, and bell peppers on a baking sheet. Sprinkle with cumin.
3. Bake for 20 minutes or until they are soft and slightly browned.

Salad

1. Place spinach in a large bowl.
2. Cover the spinach with roasted vegetables, cold vegetables and eggs.
3. Serve immediately with dressing if desired.