Roasted Harvest Vegetable Salad

Ingredients

Harvest Vegetables
• 2 cups of frozen Harvest Vegetables (I used Organic Rustic Roots, which include red onion, parsnips, sweet potatoes, orange and yellow carrots).
• 2 tbsp olive oil
• 1 tsp maple syrup
• 1 tsp granulated garlic
• salt and pepper
Salad
• 5 cups of mixed greens
• 1/4 cup toasted pistachios
• 1/4 cup dried cranberries
Lemon Mint Crème Dressing
• 1/2 cup lemon juice
• 4 cloves garlic
• 1 tbsp. fresh mint
• 2 tbsp. olive oil
• 3 tbsp. raw cashews
• pinch salt and pepper

Instructions

Harvest Vegetables
1. Spread vegetables on large cookie sheet lined with parchment paper
2. Drizzle olive oil and maple syrup
3. Sprinkle salt, pepper, granulated garlic and mix vegetables.
4. Bake at 400 degrees for 30 minutes, turning after 15 minutes
Salad
5. Toast pistachios in pan for 2 minutes, stirring frequently
6. Toss roasted vegetables with salad greens.
7. Add pistachios and cranberries.
8. Top with Lemon Mint Creme Dressing or Dressing of your choice.