← Back

Roasted Vegetable Salad

Roasted Vegetable Salad
Step 1 / 19
Preheat the oven to 400ºF and gather two 18×13-inch pans.

Ingredients (for 2 servings)

  • 1 lb — Sweet Potatoes
  • 1 lb — Brussel Sprouts
  • 2 tbsp — olive oil
  • 1 whole — sea salt
  • ⅓ cup — olive oil
  • 3 tbsp — balsamic vinegar
  • 2 tbsp — Raw Honey
  • 1 tbsp — dijon mustard
  • 1 whole — Onions
  • 1 clove — Garlic
  • 1 whole — sea salt and black pepper
  • 1 whole — Romaine Lettuce
  • 1 whole — Avocado