WARM ROASTED HERBED VEGETABLE AND BEAN SALAD

Let me start this post by saying this:  I could eat this every day of the week.  No joke.  Hearty roasted vegetables, herbs, salt, beans- they can do no wrong.  So please, do yourself and your loved ones a favor and whip this up.  You’ll surprise yourself with how easy and utterly satisfying it is, I promise you.  Do it this weekend. Eat it Sunday afternoon.  Munch on leftovers Sunday evening.  On the crazy off chance there is still some left on Monday morning, scramble it up with some tofu or eggs and add a little hot sauce.  Your mouth deserves it.  Your body does too.  Hellllllooo nutrition.  So just make it, ok?  Enjoy!    xx- Sarah

ROASTED VEGETABLE, BEAN AND HERB SALAD

INGREDIENTS:

1 pint of Cherry Tomatoes

4 cups of cubed Red Potatoes

1 medium red onion

2 cups of Arugula

2 cups of Butter Beans (pre-cooked or canned, drained)

1 clove crushed garlic

1 Lemon

Rosemary

Thyme

Extra Virgin Olive Oil

Sea Salt

METHOD:

I used a toaster oven to roast the tomatoes while roasting the onion and potatoes in my regular oven.  Cooking everything simultaneously is ideal, but if you don’t have a toaster oven you can cook the tomatoes first!

- Preheat oven to 350 degrees and toaster oven to 225 degrees.

-  In a small mixing bowl combine 3 tablespoons of olive oil, 1 large clove of crushed garlic, the juice of one lemon, 1/2 teaspoon of finely chopped rosemary, 1/2 teaspoon of finely chopped thyme, and 1/8 teaspoon of salt.  Add beans, mix gently and set aside.

- Halve cherry tomatoes and toss in 1 tablespoon of olive oil with a hearty pinch of salt.  Spread on a roasting sheet with seed sides up.  Roast at 225 degrees for 25-30 minutes.

- Cut potatoes into 1 1/2″ pieces and combine in a large mixing bowl with 1 1/2 tablespoons of chopped rosemary, 1/2 tablespoon of chopped thyme, and 2 tablespoons of extra virgin olive oil.  Add a hearty pinch (or two!) of sea salt and mix well.  Spread potatoes on a roasting sheet (I use a Silpat to prevent sticking)

 – Add onion slices to baking sheet with the potatoes,  brush both sides with olive oil, sprinkle with sea salt.

 – Roast potatoes and onions for 25-30 minutes, or until cooked!  Potatoes should be a little crispy on the outside.

 – In a large serving bowl toss the arugula with the potatoes to wilt the greens.  Add the tomatoes to the bean and stir to warm the beans.

 – Layer the greens and potatoes with the roasted onion, and using a slotted spoon add the tomatoes and beans. Garnish with fresh chopped rosemary and thyme.  Use the marinade from the beans for additional dressing, if you’d like.  Season with sea salt and fresh cracked pepper, to taste.

- Serve warm, with a glass of red wine if you fancy.  Enjoy!