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Arugula Salad with Roasted Vegetables

Bring ½ recipe of roasted winter root vegetables to room temperature and dice them. In a large bowl, toss vegetables, 8 cups arugula (about 6 ounces), and ¼ cup toasted pumpkin seeds. Add ¼ cup balsamic vinaigrette and toss to coat. Divide among 4 plates and serve. Makes 4 main course servings.