Yesterday I posted my recipe for Roasted Root Veggies, which is a great meal prep option if you have a bunch of fun root veggies (turnips, radishes, beets, and potatoes) from your garden, market, or CSA box.  Today I wanted to post a salad that I made with my leftovers, along with some leftover Arugula Pesto as the dressing.  These flavors all work great together and really maximize the most of the flavors of the fall/winter season. 

If you haven’t made the two recipes mentioned above, follow the links here:

Roasted Root Veggies

Arugula Pesto with Hazelnuts and Lemon

Recipe down below, photo up top!  This recipe makes enough for one, big lunch salad.

Roasted Root Veggie Salad with Arugula Pesto

Ingredients:

• ½ cup of roasted root veggies
• 1 cup of salad greens, baby spinach, or arugula leaves
• 2 tbsp arugula pesto
• 1 tsp olive oil
• 1 tsp balsamic vinegar
• ¼ tsp salt

Method:

1. Arrange the salad greens onto a large plate or into a large lunch container.
2. Top with roasted root veggies.
3. Dollop with arugula pesto all around the top of the salad.
4. Drizzle with olive oil and balsamic vinegar.  Sprinkle with salt.

Grab a fork and enjoy!