Packed with a beautiful medley of deliciously roasted veggies, you’re going to love this vegetarian take on the classic Cobb salad!
Course: Lunch, Main Dish
Keyword: Egg, Meal Prep
1 1/4cupbutter lettuce
1cupAsparaguscut into 1-2 inch segments
1cupScallionsgreens trimmed off
2largehard boiled eggsquartered
1/4cupEVOOplus 2 tbsp for roasting
3tbspred wine vinegar
Preheat oven to 400℉ and line a baking sheet with foil.
In a large mixing bowl, asparagus, scallions, radishes, beets, and carrots with 2 tablespoons of olive oil until well-coated.
Spread veggies onto baking sheet in an even layer with some space between pieces (this may require a second baking sheet). Place on middle rack and roast for 15 to 25 minutes, or until tender and slightly golden.
While the veggies roast, prepare the simple vinaigrette by whisking together the remaining 1/4 cup olive oil, red wine vinegar, grated garlic, salt, and pepper until emulsified/well-mixed. Set aside.
Once finished roasting, place veggies over a bed of butter lettuce and serve with (optional avocado), egg, lemon, cucumber, and a drizzle of vinaigrette (if eating immediately, if not, store vinaigrette separately from salad to prevent wilting).