Ingredients:
For the Roasted Vegetables:
- 2 cups sweet potatoes, peeled and cubed
- 1 cup Brussels sprouts, halved
- 1 red onion, roughly chopped
- 1 red bell pepper, chopped
- 2 tablespoons Premium Extra Virgin Olive Oil
- Salt and pepper, to taste
For the Salad:
- 4 cups mixed greens (such as arugula, spinach, and kale)
- ½ cup cherry tomatoes, halved
- ¼ cup chopped walnuts (optional)
- Fresh parsley, chopped (for garnish)
For the Fig Balsamic Dressing:
- 3 tablespoons Mission Fig Dark Balsamic Vinegar
- 2 tablespoons Premium Extra Virgin Olive Oil
- 1 teaspoon Dijon mustard
- 1 teaspoon Franklin Raw Honey
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 425ºF (220ºC) and line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potatoes, Brussels sprouts, red onion, and bell pepper with 2 tablespoons of extra virgin olive oil. Season with salt and pepper.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the fig balsamic vinegar, extra virgin olive oil, Dijon mustard, honey, salt, and pepper until well combined.
- In a large salad bowl, combine the mixed greens, cherry tomatoes, and roasted vegetables.
- Drizzle the fig balsamic dressing over the salad and toss gently to combine.
- Sprinkle the salad with chopped walnuts and fresh parsley for garnish.
- Serve immediately while the vegetables are still warm or chill the salad for later.