Autumn Roasted Vegetable Salad With Quick Weeknight Lasagna

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Since I run a food website for a living, I often have friends and family members calling me with their new recipe ideas that they think I should post!  I also get tons of people asking me for easy dinner ideas all the time.   I think I surprised people over the summer when I would answer things like ” We’re having peanut butter and jelly tonight”  or ” Scrambled eggs.”    The truth is, is that I love to cook, but my life gets crazy sometimes, just like “non-food blogger” mom’s lives do.

Even though sometimes I make things homemade, I love the semi-homemade philosophy.   Find a few store-bought products that you love and pair them with an easy vegetable or salad and now you have dinner! ( and hopefully fewer dishes)

I feel great about serving Michael Angelo’s family style family meals.  Michael Angelo’s Lasagna and their eggplant parmigiana tastes authentic,  is made with real ingredients and contains no artificial colors, flavors or sweeteners.  This is such an easy meal to pop in the oven or cook in the microwave.   I served this for dinner this past week with a roasted autumn chopped salad.  I picked up Michael Angelo’s frozen meals in the freezer aisle at Walmart.

Michael Angelo’s offers an excellent variety of meal options including family-style meals, meal starters, and meals that serve one.  Check out their website to find out more about the meals they offer and check out their new packaging!

You can also find Micheal Angelo’s on social media.  They are always sharing fun meal ideas there as well.  You can find Michael Angelo’s on

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Right now, Ibotta has an offer for you to earn cash back on Michael Angelo’s frozen meals.  Check out the offer here!

This roasted vegetable autumn salad was easy to prep and paired wonderfully with the wholesomeness of the Michael Angelo’s lasagna.  It is made with just a few ingredients, and it is effortless to throw together.  I roasted butternut squash with brussels sprouts and then tossed them with arugula and spinach, roasted squash seeds, dried cranberries, and a dijon balsamic vinaigrette.

When I roast butternut squash, I love removing the seeds and roasting them.  I sometimes use them to top salads and also enjoy them as a snack.  This salad is delicious if you serve the vegetables already warm.  But serving this salad with cold vegetables is also delicious!

Roasted vegetable autumn chopped salad

Ingredients

  • 1 medium butternut squash
  • 1 12 ounce bag fresh brussels sprouts
  • 1/3 cup dried cranberries
  • 1/2 cup arugula
  • 1/2 cup spinach

balsamic dijon mustard vinaigrette

  • 3 tablespoons balsamic vinegar
  • 1/3 cup olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon maple syrup
  • 1 dash salt
  • 1 dash pepper

Instructions

  1. Preheat oven to 400 degrees

  2. peel and chop butternut squash.  remove the flesh and save the seeds.  

  3. chop the brussels sprouts

  4. Toss the butternut squash with olive oil, salt, and pepper. 

  5. Cook the vegetables in the oven for 20-25 minutes. 

  6. Clean and dry the squash seeds. bake them in the oven for the last 10 minutes of the baking process with the vegetables.

  7. Toss the vegetables in a bowl with arugula, spinach, squash seeds, and dried cranberries. 

  8. Top with the balsamic-dijon mustard vinegarette. 

  9. You can serve while these vegetables are still warm or after they cool.  The salad will be delicious either way. 

I am always looking for fast dinner ideas for my family, especially on weeknights.  Michael Angelo’s family-style lasagna was an excellent dinner and was enjoyed by all!  Michael Angelo’s eggplant parmigiana was also delicious!  Don’t forget to pick them up the next time you’re at Walmart!

Don’t forget to check out Michael Angelo’s on social media and check out their website for fun ways to serve their meals!

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