Name: Roasted Vegetable Harvest Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 cups arugula; 2 heads of baby gem lettuce; ½ cup red cabbage; 2 large carrots; 2 cups roasted cauliflower florets; 2 tbsp extra virgin olive oil; 1 tsp kosher salt; 2 cups roasted Brussels sprouts; ¼ cup fresh Pomegranate seeds; 1 15-oz can chickpeas (optional, roast with seasoning and olive oil); radishes; ½ cup candied pecans; Lemon vinaigrette – see recipe below, double for 4 servings

Lemon Herb Vinaigrette

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Author: Roni Proter
Prep Time: 5 minutes
Total Time: 5 minutes
Category: Dressings

Ingredients

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1 lemon, juiced
1 clove garlic, minced
1 teaspoon Dijon mustard
pinch of salt
pinch of pepper
pinch of sugar
1 teaspoon of dried Herbes de Provence
1/3 cup extra virgin olive oil

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Instructions

Combine all the ingredients in a mason jar with a tight lid and shake vigorously. Place in the refrigerator and keep for up to 5 days.

Keywords: Lemon Herb Vinaigrette

Find it online: https://dinnerreinvented.com/recipes/roasted-vegetable-harvest-bowl/