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!
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