Roasted Vegetable Salad

Preheat the oven to 400°F. Line one or two large rimmed baking sheets with parchment paper or lightly oil them.

In a large bowl, combine cauliflower, sweet potatoes, onions, tomatoes, rosemary, thyme, olive oil, salt, and pepper. Toss until the vegetables are evenly coated and lightly glossy, with no excess oil pooling in the bowl.

Spread vegetables in a single layer on the prepared baking sheet(s). Roast for 40–50 minutes, stirring and turning every 15 minutes, until the cauliflower is deeply golden, the sweet potatoes are fork-tender, and the onions are lightly caramelized.

Remove vegetables from the oven and immediately drizzle with the lemon juice. Gently toss to distribute.

In a bowl or measuring cup, whisk together balsamic vinaigrette, olive oil, shallot, rosemary, Dijon, lemon juice, salt, and pepper until fully emulsified.

In a large serving bowl, combine kale and romaine. Top with warm roasted vegetables, red bell pepper, grapes, feta, and pecans. Drizzle with vinaigrette and toss gently to coat.

Serve warm or at room temperature. Top with sliced grilled rosemary chicken if desired.