My winter salad-it’s a winner.

If you are looking for a hearty, and healthy salad to satisfy your appetite this winter, then give my winter roasted veggie salad a try.


1 cup of chopped in cubes butternut squash
1 cup of chopped in cubes sweet potato
1 shallot chopped
Drizzle of olive oil, salt and pepper

1 cup of fresh spinach
¼ cup cooked red lentils (optional) takes 15 minutes to cook.
1 teaspoon of balsamic vinegar
1 tablespoon of extra virgin olive oil
Salt and pepper


Preheat oven to 400 degrees, in a small bowl add chopped squash, sweet potatoes and shallots, drizzle with olive oil, add salt and pepper. Toss together, and spread evenly on roasting pan. Roast for 35-40 minutes, stirring every 10 minutes until the veggies are tender. Remove from oven and allow to cool.

Place spinach in your bowl, add cooked lentils, and cooled roasted vegetables. Drizzle balsamic vinegar, extra virgin olive oil, salt and pepper. Toss all together and enjoy.

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