I believe that it is important to eat the veggies that are in season, this results in more nutritious produce. From September to November, the seasons brings a variety of delicious produce, from squash and sweet potatoes to apples and pears.
In this salad, I used a variety of fall veggies that are not only delicious but add different colors on to your plate.. which means you are getting a variety of nutrients.
Ingredients
Green Dressing:
1 green onion
2 garlic cloves, minced
1 tsp salt
2 tbsp apple cider vinegar
1/3 cup chopped parsley
1/3 cup chopped cilantro
¼ cup olive oil
Salad:
2 cups butternut squash, chopped
2 cups sweet potato, diced
1 beet, chopped
3 carrot sticks, chopped
½ large onion
2 tbsp avocado oil
3 cups baby spinach
salt and pepper to taste
Method
1. Heat oven to 375F
2. To make the green dressing, place all ingredients in the blender and blend until smooth.
3. On a baking tray place the veggies and pour the oil and salt. Toss everything and bake for 20 minutes.
4. In a large serving bowl, add the spinach leaves, roasted veggies, and drizzle the green sauce over. You can drizzle more olive oil if you want and add some coarse Celtic sea salt.