Roasted Vegetable Salad

When my dad was in town a couple weeks back, he noted that I had an "obsession" with roasted vegetables. I cooked him oven-roasted cabbage rubbed with garlic for our first meal; ordered truffled, roasted cauliflower at the restaurant that night, and even requested a side of charred broccoli at brunch the next morning, without even realizing the pattern I was creating. When I was younger, while I was always willing to try anything that was put in front of me, I wasn't a big fan of veggies. I usually had them steamed or raw; and although those are certainly the healthier preparations, I've learned that roasting vegetables can bring out different textures and unique flavor profiles that make them taste almost as amazing as french fries (I said almost!). Last year, when I converted to veganism, my palate began to change and I really started appreciating vegetables that I had previously disliked.

This salad is something VERY simple, filling, and inexpensive to make. It is made with organic, gluten-free, vegetarian, and local ingredients. The warm roasted veggies are paired with crisp, green leaf lettuce, creamy goat cheese, and a tangy homemade balsamic vinaigrette for a well-balanced meal. Hope you enjoy it as much as I do!

INGREDIENTS

Salad:

• 1 medium- sized organic sweet potato, cut into small chunks
• 6-8 organic brussels sprouts, halved 
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher/himalayan sea salt (plus more to taste)
• 1 bunch of organic green or red leaf lettuce
• 1 oz goat cheese or feta (or if you're vegan- it's delicious w/o cheese too!)

Dressing:

• 3 Tbs extra virgin olive oil
• 1 Tbs balsamic vinegar
• 1 tsp dijon mustard
• fresh herbs (opt) like rosemary, thyme, or oregano
• salt and pepper to taste

Preheat the oven to 375 F. Meanwhile, toss sweet potatoes on a baking sheet and drizzle with olive oil, garlic & onion powder, smoked paprika, and a pinch of sea salt. When the oven is ready, place the sweet potatoes on the bottom rack and roast for 25-30 minutes, tossing occasionally to cook evenly. After you put the sweet potatoes in, place the brussels sprouts on a baking sheet, drizzle with olive oil, a sprinkle of salt, and place them on the top rack of the oven about 5 minutes after the sweet potatoes. This will ensure that they are done cooking at approximately the same time, as the sprouts only take 20 min to be cooked through. *The trick to perfectly roasted vegetables is to turn/toss them at least 3-4 times while they're cooking so they have a soft interior with a charred, roasted exterior. 

When the veggies are finished cooking, leave them out to cool on their baking sheets for 5-10 minutes. Right before you're ready to eat, grab a whisk and a small bowl and place the mustard, herbs, a pinch of salt and pepper in the bottom of the bowl. Whisk in the balsamic vinegar, and then continue to whisk as you slowly drizzle in the olive oil until the vinaigrette is smooth and emulsified.

Place the greens in a bowl, and top them with the warm roasted veggies, crumbled goat cheese, and spooned dressing. Enjoy!

*Health benefits:  Sweet potatoes may be one of nature's unsurpassed sources of beta-carotene. Several recent studies have shown the superior ability of sweet potatoes to raise our blood levels of vitamin A, and they are also a great source of iron, magnesium, Vitamins C, D and B6, and potassium. Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus, and omega-3 fatty acids. Goat cheese has a chemical profile that makes it favorable for people who suffer from aversions to dairy products made from cow's milk. Goat cheese contains less lactose than cow's milk and cheese, and contains smaller fat globules, which make the cheese easier to digest.