Roasted Veggie Salad

I am here to tell you that salads can taste amazing with a little prep work. I typically roast a large tray of vegetables once a week and store them in the fridge for my salad toppings. You can use any of your favorite veggies. I typically use: Brussels sprouts, cauliflower and sweet potatoes. To roast the veggies: spread them without crowding on a cookie sheet lined with foil, drizzle with avocado oil, season with salt and pepper. Roast at 400 F for about 25 minutes.

I also love to add a soft boiled egg to my salads. To make a perfect soft boiled egg, place the egg in cold water and bring to a boil. Let the water boil no longer than 2-3 minutes, then turn the heat off, cover the pan and let it rest another 2 minutes. Cool the egg in cold water and serve immediately.

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INGREDIENTS:

2-3 cups baby lettuce blend

1 soft boiled egg

1/2 cup roasted vegetables

1/4 cup Red Beet and Cabbage Sauerkraut (I use wildbrine.com)

1/4 cup shredded carrots (I used fermented, but fresh is great too)

1/4 avocado

2 Tbs hemp hearts

Dressing: you can mix 2 Tbs olive oil + 1 tsp of balsamic OR use store bought clean dressing with ingredients you can pronounce. I use Lemon Garlic dressing from tessemaes.com

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