Roasted Vegetable Salad
This healthy, gluten free, paleo side dish is the perfect holiday recipe!
Ingredients
1 package of spring mix greens
1 lb brussels sprouts
2 sweet potatoes
2 beets
1/4 cup feta
1/2 cup almonds
Pomegranate Balsamic dressing
2 tbsp avocado oil
2 tbsp balsamic vinegar
2 tsp garlic powder
pink Himalayan salt
Method
- Preheat oven to 400F
- Wrap beets in aluminum foil, place in a baking dish, bake for 50 mins
- In a bowl, combine 1 lb brussel sprouts with 1 tbsp avocado oil, 1 tbsp balsamic vinegar, 1 tsp garlic powder and mix together.
- Add to a baking sheet but don’t put in oven yet
- Cube the sweet potatoes then add to the same bowl with 1 tbsp avocado oil, 1 tbsp balsamic vinegar, 1 tsp garlic powder and mix together.
- Add the sweet potatoes to the pan with the brussels and bake both for 40 minutes
- Remove beets, sweet potatoes, brussels from the oven.
- Let them cool for a little bit
- Add the greens to a salad bowl, then add the brussels, sweet potatoes, beets, feta, almonds
- Serve with whatever salad dressing you love!