Roasted Vegetable Salad

Roasted Vegetable Salad
Makes 2 servings roasted veggies
Ingredients:
2 cups roasted vegetables (parsnip, carrots, beets, onions, peppers, brussel sprouts)
2 cups mixed greens
Directions:
Make a batch of roasted vegetables using the following ingredients: ·
3 large parsnips, chopped
2 to 3 large carrots, chopped
1 to 2 large beets, chopped
1 to 2 large onions, chopped
*Optional: peppers and brussel sprouts
2 tablespoons coconut oil
1 teaspoon sea salt
1 teaspoon black pepper
Preheat your oven to 350 degrees Fahrenheit.
Place all the chopped vegetables into a large bowl.
Add coconut oil, salt, and pepper.
Mix well. Place on a roasting pan and bake for 15 minutes.
Remove from the oven and flip your vegetables onto the opposite side.
Bake for an additional 10 minutes.
Remove from the oven.
While the vegetables cool down, add your mixed greens to a salad bowl.
Top the greens with 1 cup roasted vegetables.
Top with Raw Apple Cider Vinegar Dressing.

DRESSING: Raw Apple Cider Vinegar Dressing
Makes 2 to 3 servings
1/4 cup raw apple cider vinegar
1 large garlic clove, minced
1/3 cup extra virgin olive oil
1 teaspoon raw honey or stevia liquid
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Place all the ingredients in a small jar, and shake vigorously.
Shake again before adding to a salad.
This dressing can be stored in the refrigerator for a week.
I always make a double batch and then freeze the rest.

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