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Roasted Autumn Vegetables with Arugula and Goat Cheese

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Make It

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  • Preheat oven to 400 Degrees. Cube vegetables into bite size pieces. Toss vegetables in 1-2 tablespoons olive oil, thyme, rosemary, coarse salt and pepper. Place on large baking sheet spread out evenly. Bake for 40-60 minutes, stirring occasionally.
  • While vegetables are roasting, place remaining olive oil in a large bowl, squeeze juice of 1 lemon, dash of salt and pepper. Rinse arugula thoroughly (salad spinners are good for this).
  • Once done, add roasted vegetables to large bowl with olive oil dressing, top with arugula and toss well. Serve salad and top with few dollops of creamy fresh goat cheese (for added protein). Enjoy a delicious healthy salad!


Goat cheese optional or can be replaced with other favorite creamy type cheese.

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