Autumn Salad

There's this one small restaurant chain in the Baltimore, Maryland area called Donna's that makes the best roasted vegetable salad. We had some extra arugula left over from the butternut squash pizza and also sweet potatoes and onions, which lend themselves to roasting. When thinking about all those ingredients, I thought of Donna's salad and decide to make my own version. We used only sweet potatoes, onions, and peppers, but you could add any vegetable you have on hand. Adam also added a chicken breast seasoned with rosemary to his. Topping the salad with goat cheese would make a delicious addition, if you wanted to make the salad a little more rich. You could easily make this gorgeous dish for guests by preparing the vegetables before guests arrive, popping them into the oven, and letting them roast while you serve appetizers and cocktails. I can guarantee that everyone will be impressed with the beauty and flavor of this salad.


Roasted Vegetable Salad

The quantities for the vegetables are incredibly loose. The amount that we used, as described below, made approximately three servings. You can't make too many roasted vegetables, in my opinion. Worse-case scenario, you have extras, which you can mix with more greens for lunch salads or simply eat plain.

1 large sweet potato, cubed
1 red onion, chopped
1 small red pepper, chopped
olive oil
salt and pepper to taste
1 cup arugula per person
balsamic vinaigrette or light dressing

1. Preheat oven to 350.
2. Place sweet potato, red onion, and pepper in baking dish. Coat in olive oil, salt, and pepper. Roast in oven for 40 minutes, or until potatoes are completely tender.
3. Portion arugula onto plates and top with roasted vegetables and balsamic vinaigrette. Enjoy this healthy, delicious meal.