Ingredients:

  • 2 large (12 oz / 340g) carrots, sliced into rounds
  • 1 medium (7 oz / 200g) zucchini, halved and sliced
  • 1 red (6 oz / 170g) bell pepper, chopped into 1-inch pieces
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 5 oz (140g) baby arugula or mixed spring greens
  • 1/2 cup (60g) crumbled goat cheese
  • 3 tbsp (45ml) balsamic vinegar
  • 6 tbsp (90ml) extra virgin olive oil
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5g) Dijon mustard
  • 1 clove (5g) garlic, minced
  • 1g salt
  • 1g pepper
  • 1/4 cup (30g) toasted walnuts

Instructions:

  1. Preheat oven to 400°F (200°C). Toss sliced carrots, zucchini, and bell pepper on a parchment-lined sheet pan with 2 tbsp olive oil, salt, and pepper.
  2. Roast for 12–15 minutes until edges are mahogany-colored and slightly charred. Remove from oven and let cool for 5 minutes.
  3. In a small glass jar, combine balsamic vinegar, maple syrup, Dijon mustard, and minced garlic. Pour in 6 tbsp olive oil and shake vigorously for 30 seconds until emulsified.
  4. Place fresh greens in a large bowl, drizzle with half of the vinaigrette, and toss gently.
  5. Layer the roasted vegetables on top of the greens.
  6. Sprinkle chilled goat cheese crumbles and toasted walnuts over the surface, then drizzle with the remaining dressing before serving.