Roasted Vegetable and Chicken Salad

This is one of my favorite meals. Very easy and satisfying. You can either clean out the fridge and use the vegetables that you already have, or walk around a farmer’s market and pick out what is in season. When you chop up the vegetables, cut them according to how long they will take to cook; squash will take longer than a pepper, so cut the squash into smaller pieces and the pepper into larger. That way all of the vegetables can be cooked together without some overcooking and some being raw.

Roasted Vegetable and Chicken Salad

Roasted Vegetable and Chicken Salad

My favorite combo is butternut squash, red pepper, red onion, and mushrooms. Served over arugula with blue cheese.

2 Cups of diced vegetables

1.5 Lbs chicken thighs, boneless, skinless, chopped into large bite size pieces

4 Tablespoons olive oil

2 Tablespoons balsamic vinegar

2 Cloves of garlic, minced

3 teaspoons salt

2 teaspoons rosemary

1 Lemon, zested

3/4 Cup walnuts

Greens (arugula, spinach, mesculan mix etc)

Cheese (something salty and strong works best like blue cheese, goat cheese, brie, Gorgonzola, feta)

Preheat oven to 425 degrees. In a large bowl toss together vegetables, meat, oil, vinegar, salt, rosemary and lemon zest. Spread on a cookie sheet or large pan, and place in the oven. Stir the vegetables after 20 minutes. Add the walnuts 10 minutes later. Cook until the meat and the vegetables are cooked through, about 35-45 minutes depending on what type of vegetables you use. Serve the mixture warm over greens and garnish with cheese.

Notes:

-if you want to use beets, roast them in a separate pan and add them later, otherwise everything will be a pinkish color.

-you could leave the chicken out and replace it with 1 1/2 Cups of vegetables

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