This winter salad is a win in so many ways. It is inexpensive as the root vegetables are local and in season right now. It is also super simple to make and takes minimal prep time. I served this salad last night at a casual dinner and it was a hit. Give it a try!
-1 cup of halved Brussel sprouts
-3 small sweet potatoes
- small buttercup squash
-4-6 cups of arugula
-1 Tbsp of garlic salt
-1 tsp of rosemary or curry spice
- salt and pepper
-23 Tbsp of balsamic vinegar
-Preheat the oven to 400 degrees.
-Grease a large baking sheet or pan with one tsp of coconut oil.
-Slice your vegetables: Cut Brussels sprouts into halves, carrots into sticks and turnips into sticks or rounds.
-Cut sweet potatoes into rounds and cut the squash in half.
-Spread all your vegetables out on the baking sheet and sprinkle with garlic and rosemary , add salt and pepper to your own taste.
-Bake the vegetables in the oven of 30 minutes.
-Cool and add to a bed of arugula or kale
-Drizzle with balsamic vinegar and enjoy!
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