Itโs getting to that time of the year! Where we want to spend more time outside and less time cooking. This simple recipe is great for a quick lunch or dinner and can be prepped in advance. It is best to leave all the ingredients separate though, to keep the salad from getting soggy.
This recipe is gluten free, dairy free, vegetarian, vegan and plant based.
Hope you enjoy!
Ingredients:
- 1 Red Bell Pepper
- Yam
- 1 Acorn Squash
- 2 Zucchini
- Olive Oil
- 1 Head Red Leaf Lettuce
For the Dressing:
- Fresh Herbs
- Balsamic Vinegar
- Olive Oil
- Fresh Garlic
- Orange Juice
- 2 Tbsp Honey
- 1 Tbsp Dijon Mustard
Recipe:
- Preheat your oven to 425 degrees.
- Wash and chop the red bell pepper, yam, acorn squash and zucchini
- Place all veggies on parchment paper with olive oil and any seasonings of your desire.
- Cook the veggies for about 35-40 mins.
- Wash and chop 1 head of red leaf lettuce.
- Toss everything together and enjoy.
