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Roasted Vegetable Salad with Cranberry Vinaigrette


Maple-roasted vegetables (yum) tossed with crispy romaine lettuce, then dressed to perfection… I think I need a serving right about now.


Roast the Vegetables


Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).


Combine onions, peppers, mushrooms, and zucchini in a 9- x 13-inch baking pan. Toss with maple glaze. Roast for 35-40 minutes, mixing once halfway through the cooking time. Allow vegetables to cool. 


This may be prepared in advance… Just be careful not to nibble and finish them off before you make the salad!

Assemble the Salad


Combine roasted vegetables with lettuce and dried cranberries.


Combine cranberry vinaigrette ingredients in a small bowl or cruet and blend with an immersion blender. Dress salad with cranberry vinaigrette and toss to coat evenly.