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This Roasted Harvest Veggie Salad is a great way to eat a variety of vegetables all in one paleo and whole30 side dish!
5 from 1 vote

Roasted Harvest Veggie Salad

By: Kelsey
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Ingredients 

  • 1 delicata squash, seeded and quartered the sliced
  • 14-16 brussels sprouts, chopped in half
  • 2 cups chopped parsnips
  • 1 tablespoon avocado oil
  • 2 teaspoons garlic powder
  • 1 teaspoon rubbed sage
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 3 tablespoons Avocado oil, or EVOO
  • 2 tablespoons Apple cider vinegar
  • 1 bunch of kale, de-stemmed and chopped
  • 2 tablespoons pomegranate seeds
  • ½ a chopped apple

Instructions 

  • Preheat oven to 425 degrees.
  • Line 2 baking sheets with foil and add chopped delicata squash, brussels sprouts and parsnips to the pans (split evenly) then drizzle with 1 tablespoon oil and toss to coat.
  • In a small bowl combine garlic powder, sage, salt and pepper and mix well.
  • Take all EXCEPT 1 ½ teaspoons of the spice mix and spread over veggies then toss again.
  • Place in the oven and cook for 25-30 minutes (until veggies are lightly browned).
  • While veggies cool slightly, combine oil, apple cider vinegar and the rest of the spice mix into a mason jar and shake it well to combine.
  • Place chopped kale in a large bowl or platter and pour dressing on top. Massage the kale with your hands until it wilts down a bit.
  • Top with veggies then add on pomegranate seeds and apples!
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