Fuel Up Friday: Roasted Veggie Kale Salad

Here’s a recipe from the Posse for a delicious salad!
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Roasted Veggie Kale Salad
Salad:

• Kale - chopped (the finer the better)
  
• Cabbage - chopped 
  
• Dried cranberries
  

Roasted Veggies:

• Sweet potato
• Carrot
• Parsnip
• Yellow onion
• Beets
• Eggplant
• Red pepper
• Green beans 
• Whole, unpeeled garlic cloves
  

Pick and choose and or all veggies and dice up, toss with olive oil, salt and pepper. Roast at 425 for 20-30 min (until things begin to get crispy)

Topping:

• Pecans - toasted (1-2 cups chopped)
• Nutritional yeast - (~1/4 cup)

Put toasted pecans in food processor with nutritional yeast - grind until there are small pecan chunks. Add olive oil and stir until mixture begins to clump - add salt and pepper to taste 
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Dressing:

• Equal parts fresh squeezed lemon and olive oil
• Splash of real maple syrup
• Tsp Dijon mustard 
• Salt and pepper
  

​Shake up in a small jar. 

Peel the garlic cloves and throw it altogether. Enjoy! 🤠