A great way to use leftover roasted veggies, just add your favourite greens, a source of protein, some dressing, and enjoy!

Today I had this for breakfast, but it works for any meal.


  • 3/4 c. roasted veggies such as onion, mushrooms, butternut squash, summer squash and/or beets
  • 2+ cups greens, in this case arugula
  • 3 Tbsp. raw nuts and seeds – sunflower and pumpkin (could substitute meat, chicken, fish or legumes)
  • 1 tsp olive oil  + a dash of fig balsamic or lemon juice
  • seasonings to taste

To Prepare:

  1. Warm up the leftover veggies
  2. Dress greens with olive oil and balsamic
  3. Layer veggies over greens
  4. Top with nuts and seeds