Roasted Root Veggie Salad with Arugula Pesto

Note: This recipe builds off of two previous recipes, Roasted Root Veggies and Arugula Pesto.

Ingredients:

• ½ cup of roasted root veggies
• I cup of salad greens
• 2 tbsp arugula pesto
• 1 tsp olive oil
• 1 tsp balsamic vinegar
• ¼ tsp salt

Method:

• Arrange salad greens onto a large plate or into a large lunch container.
• Top with roasted root veggies.
• Dollop the arugula pesto all around the top of the salad.
• Drizzle with olive oil and balsamic vinegar, sprinkle with salt and enjoy!