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© Dr. Emmalee Maracle ND 2018

Roasted Vegetable Salad

February 21, 2017

Whoever it was that said you don't make friends with salad was mistaken...or they just haven't tried this one yet. Not only is this salad is super tasty and nutrient dense, it has been a crowd pleaser on numerous occasions now and has resulted in several recipe requests. 

 

Salad Ingredients: 

  • Mixed greens/ kale as base

  • 1 sweet potato

  • 2 bell peppers

  • Brussel sprouts X 20-30 

  • Feta cheese (if you're dairy-free, omit the feta and add an extra pinch of salt to the dressing)

  • Sun-dried tomatoes

  • Hemp hearts

  • Pumpkin seeds

 

Directions:

  • Preheat oven to 425 F

  • Chop sweet potato, bell peppers and Brussel sprouts into small, bite-sized pieces. 

  • Spread the sweet potato on one baking sheet and the bell peppers and Brussel sprouts on a second baking sheet and rub with coconut oil.

  • Sprinkle with sea salt to taste (remember feta cheese and sun dried tomatoes are salty so don’t be too aggressive with the salt)

  • Roast sweet potatoes at 425 F for 30-40 minutes (or until tender)

  • Roast the bell peppers and Brussel sprouts at 425 F for 20 minutes (or until tender)

  • Let the vegetables cool and combine all ingredients in a large salad bowl

 

Salad Dressing Ingredients:

  • 2 Avocados

  • 2 cloves of garlic (I love garlic so I'll use 3 or 4 cloves depending on the size. I recommend starting with 2)

  • 1/2 bunch of cilantro

  • Juice of 1 lemon

  • Avocado oil or Olive Oil

  • Apple cider Vinegar

 

Directions:

  • In food processor, blend garlic first

  • Add cilantro (stems removed) and avocado

  • Add lemon juice

My recipes are meant to be used as loose guidelines to inspire you to create something that is your own. If you have a certain roasted vegetable that you love, add it in. Enjoy! 

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