All Roasted Everything Salad

Theres nothing cozier than a sheet of roasted veggies, now toss them with some avocado & you have yourself a killer salad!

This is super easy to prep ahead of time and pack for lunch all week long, or make a big ol batch for dinner.

All Roasted Everything Salad

Serves: 1

  • 2 parsnips
  • A handful of brussels sprouts
  • ½ cup corn
  • a handful of cherry tomatoes
  • Olive oil (for roasting)
  • Seasoning: salt, pepper, garlic powder, chipotle powder
  • ½ avocado - diced
  • 2 handfuls mixed greens
  • yogurt avocado dressing
  1. Preheat the oven to 400 degrees.
  2. Peal & half parsnips (lengthwise), then chop them to be ~ 2 inches long. Cut the brussels sprouts in half, then toss them in olive oil, salt, pepper and garlic powder, then bake them for ~ 30 min (until they are just a little crispy)
  3. Toss the corn and cherry tomatoes inΒ olive oil, salt, pepper and garlic powder and bake for ~ 30 min
  4. Once they veggies are warm to the touch, toss with the remaining ingredients & sprinkle salt, pepper & chipotle powder!


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