This is by far my favorite roasted vegetable salad. It is easy to make, its packed with nutrients, vitamins and fiber. The best part is that is it so delicious and you can pair it with anything you want or eat it just as it is.
Ingredients:
Roasted Vegetables
2 packs of brussel sprouts (about 16-18 ounces)
2 medium sweet potato cut in cubes
1 /2 cups of pumpkin cut in cubes
1/2 of roughly cut red onion
1/4 cup of pumpkin seeds
1/3 cup of goat cheese
Fresh thyme leaves
2 TSP Cumin Powder
2 TSP Paprika Powder
Salt and Pepper to taste
Olive Oil, enough to coat all vegetables with.
Method
Preheat over to 180 / 350 degrees. In a bowl add all of the ingredientes and seasoning together mix well until all vegetables are coated. Except the whole thyme leaves and goat cheese.
Transfer the vegetables to a baking tray spray. Make sure you put parchment paper and non stick baking spray to make sure the vegetables do not stick to the tray.
Place the thyme leaves all over the vegetables, but easily enough to take out once you take out of the oven
Bake for 15 minutes or until vegetables are fully roasted and golden.
Take out of the oven and let it cool for about 10 minutes.
Place in your favorite salad bowl adding the dressing and mixing. Finally top with goat cheese!
Dressing
Juice of one big lemon
1/4 cup olive oil
1-2 Spoonfuls of mustard (depends on how much you like the flavor of mustard to stand out)
2 TBSP Honey or Agave Syrup
Fresh thyme leaves and chili powder for extra flavor
Method
Place all of the ingredients in a jar and shake well. Use the amount you desire to add to the salad, save the rest for other salads, bowls or plates.