[Picture of Roasted Vegetable Salad] Starting fresh with new goals this year? This salad is a great addition into your weekly recipes! Its hearty and filling and packed with fiber, vitamins and minerals, and flavor! INGREDIENTS: * 1 sweet potato diced * 2 cups cauliflower florets * ½ red onion diced * 1 cup shaved brussels sprouts * 1 can chickpeas, drained, rinsed, and dried * 4-6 cups greens – spinach, romaine, baby kale * ½ English cucumber * 1 cup halved cherry tomatoes DRESSING: * ¼ cup olive oil * ¼ cup rice wine vinegar * 1 tbsp Dijon mustard * 1 tsp honey * Salt and pepper to taste DIRECTIONS * Preheat oven to 425 F * Place cauliflower, sweetpotato, onion, chick peas, and brussels sprouts on to a large sheet pan. Drizzle with 2 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper * Roast in oven for 25 minutes until brown and tender, remove from oven and let cool to room temp * Place greens, cucumber and tomatoes into a large salad bowl, set aside * In a small bowl or shaker bottle, mix dressing until combined * Toss roasted vegetables with the salad mix, add just enough dressing to coat – you don’t want it dripping with dressing!