Roasted Vegetable Salad
1 package of spring mix greens
1 lb brussels sprouts
2 sweet potatoes
1/4 cup reduced fat feta
Skinny Girl sugar free Raspberry Vinaigrette
1 Tbsp avocado oil
2 Tbsp balsamic vinegar
2 tsp garlic powder
pink Himalayan salt
Preheat oven to 400F
Wrap beets in aluminum foil, place in a baking dish, bake for 50 mins
In a bowl, combine 1 lb brussels sprouts with ½ Tbsp avocado oil, 1 Tbsp balsamic vinegar, 1 tsp garlic powder and mix together.
Add to a baking sheet but don’t put in oven yet
Cube the sweet potatoes then add to the same bowl with ½ Tbsp avocado oil, 1 Tbsp balsamic vinegar, 1 tsp garlic powder and mix together.
Add the sweet potatoes to the pan with the brussels and bake both for 40 minutes
Remove beets, sweet potatoes, brussels from the oven.
Let them cool for a little bit
Add the greens to a salad bowl, then add the brussels, sweet potatoes, beets, and feta.
Serve with Skinny Girl dressing.