Roasted Vegetable Salad

This is my take on California Pizza Kitchen’s salad. I think mine tastes better, though. Hehe. (Just kidding, corporate attorneys!)

This salad blends roasted or grilled veggies with crisp, fresh lettuces for a yummy variety of textures, flavors, and temperatures. You can add meat to make it a meal, or serve it on the side of your protein. Either way, this is no boring salad. Use prepackaged salad mix to make this even easier.

Roasted Vegetable Salad (cut everything into roughly the same size for even roasting)
1 eggplant or about half a dozen baby eggplants: sliced or quartered, respectively
1 bunch of asparagus (cut off woodsy ends)
1 zucchini, sliced or cut into coins
1 bell pepper, slices
1 shallot, sliced
Fat of choice
Sea salt, pepper, Italian herb blend
1-2 bags of salad mix (you can use a simple blend, spring mix, or just spinach)
Balsamic vinegar (optional)

Preheat oven to 400 degrees F.

Prep veggies and make sure they are completely dry.

Place all veggies in roasting pan, mix with fat of choice and seasonings. Toss.

Keep in oven until veggies veggies are nice and roasted. This may take between 30-45 minutes. Once veggies are cooked, remove from oven.

Arrange your lettuce or salad mix of choice on a serving tray. Top with roasted vegetables and a drizzle of balsamic vinegar.

I topped mine with a cayenne pepper pan-seared chicken breast cut into pieces.

I also added carrot sticks and fresh broccoli florets before serving.

Vegetarian Option
Serve as-is without meat.

Primal Option
Add a good blue cheese. The flavors work together really well.