Roasted Vegetable ‘Salad’ with Balsamic Vinaigrette and Goat Cheese Confetti (for 2+)


A medley of seasonal vegetables –  cauliflower, eggplant, red potatoes, cherry tomatoes, leeks, cubed carrots or zucchini, and broccoli – are drizzled with a tangy balsamic-honey dressing and blast-roasted at 400 degrees. Topped with fresh parsley and crumbled goat cheese. 

Jay’s Balsamic-Honey Dressing includes balsamic vinegar, canola oil, Dijon mustard, honey, and herbs. Prefer dairy-free without the goat cheese? Ask in the notes section. 

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