Roasted Veggie Salad with Cider-Mustard Vinaigrette

Roasting veggies is my absolute favorite way to eat any vegetable. It tastes great, is easier to digest, and leftovers always make the perfect snack. The star of this salad is fennel. Fennel has a strong licorice flavor to it, which becomes much more balanced out when roasted. I'm not a licorice fan but I promise this salad is delicious!

                

To roast your veggies, preheat your oven to 425 degrees. Take this time to prepare any veggies you'd like for your salad (I used roasted tomato, asparagus, and brussels sprouts). To roast the fennel, cut the bulbs into 3rds. Season your veggies with salt, pepper, garlic and onion powder, and crushed red pepper. Now, just spray with Pam and roast for about 35 minutes, or until tender. While you wait, prepare your dressing. Mix the apple cider vinegar, dijon mustard, and stevia in a container and shake with the lid on, or whisk with a fork. Feel free to add shaved celery, chopped red onion, and sliced cucumber to your salad for more of a crunch. Add tofu or chicken for protein, serve warm, and enjoy!

               

Makes 1 Serving

Recipe for Dressing:

1/2 Tbsp Apple Cider Vinegar

1/2 Tbsp Dijon Mustard

1/4 Tsp Stevia (More to taste)

*Shake vigorously

Recipe for Salad:

1 Fennel Bulb, cut into thirds

1/2 Plum Tomato

1/3 Cup Brussels Sprouts, quartered

5 Asparagus Spears

1/2 Stalk Celery, shaved (Optional)

1/4 Cup Red Onion, chopped (Optional)

1/8 Cucumber, thinly sliced (Optional)

Season to taste with salt, pepper, garlic and onion powder, and crushed red pepper

*Roast veggies at 425 degrees for about 35 minutes