Roasted Vegetable Salad
Soft Buttery Breadsticks
Ingredients
- 1 red onion, cut into wedges
- 1 lb sweet potatoes, cut into 1-inch pieces
- 1 lb red potatoes, cut into wedges
- 3 carrots, cut into 1-inch pieces
- 1 (8-oz) pkg whole mushrooms, quartered
- 5 Tbsp olive oil, divided
- 3 Tbsp red wine vinegar
- 1 Tbsp honey
- 1 (10-oz) pkg mixed greens
- 1 (5-oz) pkg shredded Parmesan cheese
- 1 (2-oz) pkg chopped walnuts
Instructions
- Preheat oven to 425°F. Toss together onion, potatoes, carrots, mushrooms, and 3½ Tbsp oil on a large rimmed baking sheet; spread in a single layer, and season lightly with salt and pepper.
- Bake 20 to 25 minutes or until vegetables are browned and tender.
- Whisk together 1½ Tbsp oil, vinegar, and honey; season with salt and pepper to taste. Toss together salad greens, roasted vegetables, and dressing; divide among 6 plates. Sprinkle with cheese and nuts.
Side Dish Ingredients
- 1 (14-oz) pkg restaurant-style breadsticks
- 2 Tbsp butter, melted
Side Dish Instructions
- Bake breadsticks according to package directions; brush with butter.
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