Roasted Vegetable Salad

This is probably one of the best salads I have ever made for myself. It was light and healthy but the roast vegetables added a warm comfort food like touch to it. The honey garlic dressing was also a hit and paired perfectly with the taste of the salad. I will definitely be making it again and I hope you all enjoy this tasty meal!

What You'll Need: 

For the Salad:

Acorn Squash

Red & Orange Peppers

Onion

Tomato

spinach & lettuce

Chicken Breast

Toasted Pine Nuts

Honey Garlic Salad Dressing: 

2/3 cup olive oil ( I used slightly less then that)

3 tbsp. vinegar

1 tbsp. water

2 tsp. salt

1 1/2 tsp. honey

1 tsp. lemon juice

2 cloves of garlic

1/4 tsp. oregano

1. Preheat oven to 350F. Chop acorn squash, peppers and onion place on a baking sheet and bake until almost tender ( approx. 20 minutes), chop up your tomato and add to baking sheet, bake for an additional 10 minutes.

2. While vegetables are roasting cook the chicken breast in a frying pan for approximately 15-20 minutes.

3. Plate your lettuce and spinach, top with roasted vegetables, toasted pine nuts and honey garlic salad dressing.