Roasted Vegetable Salad with Creamy Apple Cider Dressing

The first rule of kitchen success when making a Roasted Vegetable Salad- have fun! I couldn’t resist picking up one of these giant brussel sprout stalks when I saw them at the store. Snapping them off the stem was quite satisfying, much better than tediously trimming the brown ends off an already cut bag. Pasha even tried to plant the stalk when I was finished! Stay tuned to see if it grows. 🙂

 

[ingredients title=”Ingredients”]

• 2 medium sized beets
• 1 acorn squash
• 1 lb brussels, trimmed
• 1 bag baby kale
• 2 tbs coconut oil (melted or at least spreadable)
• dash sea salt and fresh cracked pepper
• 1/4 cup Creamy Apple Cider Vinegar (recipe below)

[/ingredients]

[directions title=”Directions”]

1. Preheat the oven to 375 degrees.
2. Trim the brussels and cut in half. Toss with 2 tbs coconut oil and pinch of sea salt and cracked pepper and pour them into a pan lined with aluminum foil.
3. Peel the beets and slice into medium thick disks. Place in a separate baking dish coated with a small drizzle of coconut oil. Pour another 1/2 tbs coconut oil over the beets. Sprinkle with a pinch of sea salt.
4. Cut the squash into slices and line them up in another pan coated with coconut oil. Drizzle 1/2 tbs coconut oil on the squash and add a pinch of salt.
5. Roast all three pans in the oven together for 20 min. Flip the beets and squash slices over at 20 min and give the brussels a stir.
6. Leave the beets and squash in for 10 more minutes and the brussels for 20. Total cook time: Brussels, 40 min, Squash and Beets, 30 min.
7. While the veggies cool, prepare the Creamy Apple Cider Dressing. (Recipe below.) Toss the greens with 1/4 of dressing and layer the veggies in an artful way around the salad. Enjoy!

[/directions]

[ingredients title=”Creamy Apple Cider Vinegar Dressing”]

• 1/4 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 1 1/2 tsp dijon mustard
• 1 1/2 tsp vegan honey or agave nectar
• 1/2 medium avocado

[/ingredients]

[directions title=”Directions”]

1. Blend all ingredients until mixed well. If the mixture is too thick, add filtered water 1 tsp at a time until you reach the desired consistency.
2.  This dressing will keep in the fridge for 2-3 days. Use it with all types of roasted veggies! Dip potato wedges in it! It’s so good, you’ll want to roast another pound of brussel sprouts just to keep eating the dressing. Yum!

[/directions]

Did you make this Roasted Vegetable Salad? We want to see! Tag us on IG: @carrotsandflowers and use the hashtag #carrotsandflowers 🙂

We can’t wait to see how it turns out!
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