📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for perfectly roasted veggies!
2. Chop your veggies: Wash and chop the vegetables into roughly 1-inch pieces. Don't worry about being too precise; rustic is best!
3. Toss with olive oil: In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, salt, and pepper. Make sure every piece is lightly coated.
4. Roast those veggies: Spread the veggies in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. Keep an eye on them so they don't burn! If you like your veggies extra crispy, add 5 minutes more.
5. Prepare the arugula: While the vegetables are roasting, wash and dry the arugula thoroughly. Patting them dry will improve the salad's texture.
6. Make the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Taste and adjust seasonings as needed. Add a pinch more salt if it needs a zing!
7. Assemble the salad: Once the vegetables are roasted and cooled slightly, add them to the arugula. Gently toss to combine.
8. Dress it up: Drizzle the vinaigrette over the salad and toss again to coat everything evenly. Don't be shy with the dressing!
9. Serve immediately: Serve the salad immediately while the vegetables are still warm. It's best fresh, but the flavors do last in the fridge for 2-3 days if you have some leftover