Roasted Fall Vegetable Salad from Wildflower

TUCSON, AZ (Tucson News Now) - Roasted Fall Vegetable Salad

Ingredients: Measure

Roasted baby beets, halved 0.25 cup

Parsnips 0.25 cup

Roasted Squash 0.25 cup

Arugula 0.25 cup

Roasted Cauliflower 0.25 cup

Brussel Sprouts 0.25 cup

Red Wine Vinaigrette 1 cup

Chives 1 pinch

Carrots, roasted 0.25 cup

Manchego 0.25 cup

METHOD

1. Place all ingredients in a mixing bowl

2. Mix with red wine vin

3. season with salt and pepper

4. Garnish with chives, manchego

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