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