The Olive Ann Recipe

Time40m

Serves4

Spring lettuce, roasted squash, cauliflower, tomatoes, cucumbers, egg crumbles, roasted pepitas, goat cheese, Greek vinaigrette

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Ingredients

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1
Prepare the Vegetables
Preheat your oven to 400°F (200°C). Cut the butternut squash and cauliflower into bite-sized pieces. Toss them with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25-30 minutes until tender.
2
Boil the Eggs
In a small pot, bring water to a boil. Carefully add the eggs and boil for 9-10 minutes for hard-boiled eggs. Once done, remove from the heat and place in an ice bath to cool before peeling.
3
Prepare the Salad Base
In a large bowl, combine the spring lettuce mix, roasted butternut squash, roasted cauliflower, halved cherry tomatoes, and diced cucumbers.
4
Add the Toppings
Peel and crumble the boiled eggs over the salad. Add roasted pepitas and crumbled goat cheese.
5
Dress the Salad
Drizzle the Greek vinaigrette over the salad, toss gently to combine, and serve immediately.