Roasted Vegetable Salad {gf,v}

I've always been a salad girl at heart. I'm that girl out to eat who everyone complains always gets a salad. I mean, what's wrong with that? Although I love creating my own at home, I find some of the best salads when out to eat. I love tons of veggies and a simple dressing. This recipe is my simple salad made at home, packed with all my favorite roasted veggies. I love roasted veggies with a salad because they are more easily digested and lighter on the stomach. This salad also includes one of my favorite additions: crispy chickpeas. It may be simple, but it's full of flavor and lightly dressed with homemade dressing.

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RECIPE

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Serving size: 3

INGREDIENTS

1tbs avocado oil

4c organic kale

1 small zucchini

1c edamame

1c chickpeas

1 small eggplant

1 avocado

1 large carrot stick

1c mushrooms

Dressing:

2tbs olive oil

2tsp red wine vinegar

1tsp white wine vinegar

Juice from 1/2 lemon

1tbs nutritional yeast

Pink salt, pepper, red chili flakes, basil {to taste}

METHOD

1. Preheat oven to 425 and prep a baking sheet.

2. Chop all vegetables and add to a large bowl.

3. Toss with avocado oil, nutritional yeast, and spices.

4. Transfer to baking sheet and bake for 20 minutes. Turn to broil for the last 1-2 minutes to extra crispy.

5. Remove from oven and transfer to a bowl.

6. Rinse the kale and add to the base of your serving bowl.

7. Add the roasted vegetables.

8. For the dressing, add all ingredients to a glass or bowl and stir well.

9. Drizzle over your salad and add an additional sprinkle of nutritional yeast.

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