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

1. Preheat oven to 425 F
2. 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
3. Roast in oven for 25 minutes until brown and tender, remove from oven and let cool to room temp
4. Place greens, cucumber and tomatoes into a large salad bowl, set aside
5. In a small bowl or shaker bottle, mix dressing until combined
6. Toss roasted vegetables with the salad mix, add just enough dressing to coat – you don’t want it dripping with dressing!