Farmer's Market Salad

This is a favorite at our house, we've been making it for years.
My husband made up this salad on one of our trips to Wisconsin, while at a Farmer's Market and we have loved it ever since!

We have also used chopped sugar snap peas, walnuts, red beets, but go with what sounds good to you and of course, what's available at your local farmer's market.

Farmer's Market Salad
3 beets, diced and roasted
4 carrots, diced and roasted
4 radishes, sliced
1 bag arugula
1/4 C. Pumpkin seeds or other nut
1/4 C. Dried Cranberries
Lemon zest
Pecorino Romano for topping

Peel and dice carrots and beets. Mix with olive oil salt and pepper, place on sheet pan and roast at 425 degrees for 35-45 minutes. Let the roasted veggies cool. You can layer the salad, or toss together, use remaining ingredients with Lemon Vinaigrette (we usually have dressing leftover, so just use enough to taste it, but not pool on the bottom)

Lemon Vinaigrette
1 juice of lemon
1 tsp Dijon mustard
1 clove garlic mashed
1 tsp honey optional
1/4 c olive oil

Whisk together while adding olive oil. 

Enjoy! ~Deanna