When you want to boost how you look and feel for the new year or summer beach season, what do you change in your daily diet?  Add more vegetables!  Salad, salad, salad.

I don’t know about where you live, but today is the first day of spring in Chicago, and I woke up to snow.  I simply cannot get excited about a cold salad on another cold day.  But a warm salad?  With roasty toasty Brussels sprouts and butternut squash?  That’s a whole ‘nother story.

All kudos for this recipe should go straight to my husband, which is why I made him do the video this time.  He found a variation of this last fall and has been cooking up versions of it ever since.

Cool vegetables: Any mix of normal vegetables that you like (tomatoes, spinach, arugula, cucumber, apple, pear, etc.)
Roasted vegetables: Butternut squash, sweet potato, carrots, onion, Brussels sprouts, asparagus, broccoli, etc. Season with salt, pepper, and olive oil. Roast at 400 F for 15 minute or until fork-tender.
Dressing: Generous swirls of olive oil and white vinegar, slightly less maple syrup, dried oregano, dried or dijon mustard, and lemon juice.

Make a “normal” salad of the dressing and cool vegetables.  When the roasted vegetables are done, combine everything into one big bowl so that the hot and cool veg come together in one happy marriage. If you’re a cheese lover, top with goat, parmesan, or blue cheese.  Add extra salt, pepper, and/or lemon to taste.