Name: Roasted Vegetable Salad with Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Red Onion; Carrot Bag; Organic Girl Spring Mix, Baby, Family Size; Napa Valley Naturals Organic Red Wine Vinegar; Garnet Sweet Potato Bag; Spicely Organics Chili Pepper, Crushed, Organic; Potatoes Jewel; Amy's Kitchen Light in Sodium Butternut Squash Soup; Redmond Sea Salt, Ancient Kosher; La Tourangelle Extra Virgin Olive Oil; Josie's Organic Cilantro; Organic Girl Spinach, Organic, Baby; Organic Flat Leaf Parsley; Emperor's Kitchen Chopped Garlic; Organic Green Onions (Scallions)

For the Chimichurri Sauce:

Put the green onion, garlic, chili and 1 teaspoon salt in a small bowl. Pour the vinegar over and let sit 10 minutes.

Add the parsley and cilantro to the bowl and stir. Pour over the olive oil and stir again to blend.

For the salad:

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Heat oven to 425 degrees.
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Combine the squash, sweet potato, carrots and yellow potato on a large rimmed baking sheet. Pour the oil over and add ½ teaspoon salt. Toss everything together and roast 20 minutes.

Add the red onion to the vegetables and stir the mixture around. Roast an additional 10 minutes or until the vegetables are tender and golden brown.

Put the vegetables in a large serving bowl along with the spinach and radicchio.  Pour about half the sauce over and toss together. Serve with additional sauce on the side.

Roasted Root Vegetables with Chimichurri Sauce

Serves 4

15 mins prep

30 mins cook

45 mins total

What you need

Chimichurri Sauce:

Salad:

How to make

For the Chimichurri Sauce:

For the salad:

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