April 23, 2024

Mixed Greens with Roasted Vegetables


  • Curly kale
  • Grape tomatoes
  • Carrots
  • Mixed squash
  • Sweet potatoes
  • Cucumbers
  • Dandelion greens
  • Spring onion
  • Olive oil
  • Salt and pepper


  1. Preheat your oven to 400°F.
  2. Wash and chop the mixed squash, carrots, and sweet potatoes into bite-sized pieces.
  3. Place the chopped vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized.
  4. Meanwhile, prepare the salad. Wash and tear the curly kale into bite-sized pieces. Slice the grape tomatoes, cucumbers, and spring onions. Chop the dandelion greens.
  5. In a large bowl, combine all the salad ingredients.
  6. Once the roasted vegetables are done, let them cool slightly before adding them to the salad.
  7. Drizzle the salad with olive oil and season with salt and pepper to taste.
  8. Gently toss everything together to evenly distribute the flavors.
  9. Serve and enjoy your refreshing Mixed Greens Salad with Roasted Vegetables!

About Seasonal Roots

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our neighborhood market managers – who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grass fed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.