Roasted Fall Salad With Fresh Mint Vinaigrette

Roasted Fall Salad With Fresh Mint Vinaigrette

Serves 4

Prep time 10 minutes

Cook time 14 minutes

  • Butternut pumpkin 1/2
  • 1 cup Broccoli 
  • 1/2 cup Shaved red cabbage 
  • 2 cups Spinach (chopped)
  • 1 cup Kale (chopped)
  • 1/4 cup Toasted walnuts 
  • 4 tablespoons Scallions (just the green parts) 
  • 2 tablespoons Extra virgin olive oil 
  • Fresh mint vinaigrette
  • 1/2 cup of extra virgin olive oil
  • 1/2 cup of lemon juice
  • 1/4 cup of fresh mint leaves
  • 1 tablespoon of maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions For Salad:
Preheat oven to 200
Peel and dice pumpkin
Cut broccoli into bite sized florets
Place into a bowl with salt, pepper and olive oil to mix together
Place on parchment lined pan and roast until tender (about 10 minutes)
Shave red cabbage on a mandolin or slice thinly
Toast walnuts in a nonstick pan stirring constantly until golden (about 4 minutes)
Slice scallions
Put everything in a bowl with your different types of lettuce, dress and mix well

Instructions For Dressing
Place all ingredients in a food processor and blend until smooth. Keep in a  mason jar so you can shake it before use.