Ingredients
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roasted veggies
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2 sweet potatoes, peeled and cut into 1 inch cubes
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1 1/2 cups Brussel sprouts, halved
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1 cup cauliflower, just the florets
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1 large carrot, cut in bite-size pieces, your choice in the way to cut them
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olive oil
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salt and pepper
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salad
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1 cup kale, cleaned and roughly chopped
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1 head romaine, clean and roughly chopped
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dressing
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1-2 tablespoons red wine vinegar
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2-3 tablespoons olive oil
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1/4 cup parmesan cheese
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for croutons
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1/3 of a baquette or other type of bread (about two cups)
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3 tablespoons olive oil (you can sub 1 tablespoon butter for more flavor)
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1/2 tablespoon garlic powder, or minced clove of garlic
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options
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1/4 cup pomegranate seeds
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1/2 cup goats cheese
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1/4 cup slivered pumpkin seeds, almonds, pecans or whole pine nuts
Directions
1
Done
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Preheat the oven to 425F. |
2
Done
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vegetablesTransfer the prepped veggies onto a baking sheet and drizzle with olive oil and season with salt and pepper. Place in oven bake for 25-35 minutes, until golden. |
3
Done
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croutonsRip the bread into small pieces and place in a bowl. |
4
Done
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Drizzle the bread with the olive oil/butter and then sprinkle with garlic, salt, pepper. Toss the croutons and make sure they are coated with all the oils, butters and seasonings. |
5
Done
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Transfer the croutons to baking sheet and toast in same oven as vegetables for 15-20 minutes until they are golden brown. You want to watch them, and move around to assure all sides are nicely toasted. Remove from oven and let cool before serving. |
6
Done
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saladToss the greens together seasoning with a little olive oil, not all the other dressing ingredients. |
7
Done
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Add the cooled vegetables, croutons and toss with olive oil, vinegar, salt and pepper. Taste, toss, taste toss until everything is well coated and tastes great. |
8
Done
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OptionsSprinkle with 1/2 cup crumbled goats cheese and/or pumpkin seeds, almonds, pecans or pine nuts. |