Greens with roasted Zucchini, Potato and Raspberry vinaigrette

Recipe Crampton’s CSA    from Bessie’s Best.

Baby Arugula Salad w/ Roasted Zucchini & Potato w/ Macerated Raspberry Vinaigrette & Goats Cheese.

Ingredients:

3 cups baby arugula (or any baby greens of your liking),

1 zucchini, washed- quartered and cut into small/med sized cubes,

4 baby potatoes washed and cut into small pieces,

1/2 cup raspberries,

2 TBSP crumbled goats cheese,

1/4 cup Extra virgin olive oil (EVOO),

1 TBSP balsamic vinegar,

1TSP Honey/Sugar,

2 gloves garlic finely chopped,

Salt to taste,

Cracked black pepper to taste.

Directions:

1.Preheat Oven to 400 degrees F.

  1. In a bowl toss together the zucchini & potato, 1 glove of the minced garlic, half the EVOO, salt & pepper.
  2. Bake for 30 mins in the oven, stirring occasionally, until potatoes are tender.
  3. Remove from oven and let cool.
  4. In a separate clean bowl, place the baby arugula/greens.
  5. While the zukes and potatoes are roasting prepare the vinaigrette. Mix raspberries n sugar together in a small bowl. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, remaining EVOO & minced garlic,  pepper and salt. Cover jar with lid and shake until dressing is mixed well (the vinaigrette can be prepared a day or two in advance)!
  6. Toss the greens with the vinaigrette and the cooled roasted veggies & top with the crumbled goats cheese!
  7. Voila and enjoy your juicy awesome salad.

TIP

Using Aluminum foil can be used to keep food moist, cook the food evenly and makes clean up a cinch.

Serves 4

Prep time 15 min

Cook Time 30min

Ready in 45min

Bon Appetite

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