Fall Roasted Veggie Salad

Ingredients:

-lettuce of choice (I like a mix of butter lettuce and romaine for this recipe)

-Radicchio

-1 cucumber, sliced in half moons

-1 cup brussel sprouts

-1 delicata squash, halved, seeds removed and cut into strips

-1/2 pomegranate seeds

-1 cup sliced carrot

-1/4 cup chopped pecans

-2 tb olive oil, plus more for salad

-2 tb balsamic, plus more for salad

-balsamic glaze

-salt/ pepper

Directions:

Preheat oven to 450. Line a baking sheet with parchment paper. In a large bowl, toss together brussel sprouts, carrots, and delicata squash. Season well with salt, pepper, and pour in olive oil and balsamic. Lay the veggies out on the baking sheet and bake until golden brown and fork tender (about 30 min)

In a large salad bowl or a platter, lay out lettuce, radicchio, and cucumber. Place roasted veggies on top of salad greens. Drizzle desired olive oil, balsamic vinegar, and balsamic glaze. Top with pomegranate seeds and pecans. Enjoy!