Balsamic Roasted Veggie Salad

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.