6cupscurly endive - 1 full head of curly endivechopped the leaves about 1-inch size
1/2poundmedium fresh mushroomshalved (portobello, oysters, etc. (4 oz gourmet blend - crimini, shiitake, oyster mushrooms)
2-3carrotspeeled and halved lengthwise (medium-size carrots)
1cupscubed peeled butternut squashabout 1/2 pound
1red bell peppersseeded and sliced
1large red onionsliced (roast with veggies)
1tablespoonolive oil
Salt and pepper to taste
1cupsgrape vine cherry tomatoeshalved (not sure) with stems
Vinaigrette/Salad Dressing
Lemon Vinaigrette or your salad dressing preference
Instructions
Preheat the oven to 400°. In a large bowl, toss and season each ingredient (mushroom, carrot, butternut squash, bell pepper, onion, and tomatoes, separately) with oil, salt, and pepper.
Transfer the vegetables to a greased shallow roasting pan(s). Roast 20-25 minutes or until vegetables are tender, stirring occasionally.
Place cleaned and chopped endive on a large plate and arrange the roasted vegetables.
Serve the salad and roasted vegetables with the lemon vinaigrette on the side.
Notes
This salad can easily feed 8-10 people.
Serve the vinaigrette on the side so everyone can drizzle the amount of dressing they want on their salad.