Roast Veggie Salad

Dave always makes fun of me because I love vegetables so much (I know...kind of weird but I crave fresh vegetables especially when we are traveling and they are in limited supply and/or not a safe recommendation to eat). Because of this, a lot of salads are made in our house with a variety of vegetables, fruits, nuts, seeds, grains and proteins (depending on the day!) Here is a side salad we had with salmon and rice the other night leftovers make a great lunch the next day.

Quantities will depend on how many people you are cooking for but in a bowl combine:

Spring mix
Chopped roasted red and yellow peppers
Chopped roasted beets
Diced roasted onion
Tomato
Crumbled goat cheese
Diced dates
Shelled edamame
Walnut pieces

Top with balsamic vinegar and enjoy!