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!
