ROASTED VEGETABLE SALAD
1 pound asparagus, cut to 1" pieces
1 pound green beans
2 medium red onions, halved and sliced into 1/4" crescents
1 red, orange or yellow bell pepper; stemmed, seeded and cut into 1/4" thick crescents
3 tablespoons olive oil
salt and pepper to taste
1/2 pound spinach leaves
2 handfuls of arugula leaves
1 1/4 cups sunflower seeds
Dressing
2 tablespoons lemon juice
1 tablespoon dijon mustard
2 garlic cloves, minced
This recipe requires a total of 35-40 minutes of cooking.
Preheat the oven to 425.
Place the onion and pepper on a baking sheet. Drizzle with ~1 tbl olive oil and sprinkle with salt.
Toss and place in the oven for 25 minutes.
Meanwhile, put the asparagus and green beans in a bowl. Add ~1 tbl of olive oil and sprinkle with salt.
After 25 minutes have passed, add the green beans and the asparagus to the pepper and onion and roast another 8-10 minutes or until done.
You want the beans and asparagus to be bright green with a slight crunch.
While the veggies are cooking make the simple dressing by combining the garlic, mustard, and lemon juice to taste.
In a salad bowl tear the spinach to bit size pieces, add the arugala, warm veggies, and dressing - toss.
Sprinkle with sesame seeds and serve.