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RECIPE OF THE WEEK: Roasted Fall Veggie Salad

RECIPE OF THE WEEK: Roasted Fall Veggie Salad with Orange Chipotle Dressing

This delicious roasted fall salad incorporates colorful veggies, seeds and dried fruit for a nutrient-packed dish with a spicy kick! 

Ingredients:
2 sweet potatoes (peeled and chopped)
1 butternut squash (peeled and chopped)
4 carrots (peeled and chopped)
1 1/2 tablespoons olive oil
1/2 cups dried cranberries
1/4 cups orange juice
1 teaspoon honey
1 chipotle chile (minced finely)
1 1/2 teaspoons adobo sauce
1/2 cups pepitas

Directions:
Preheat the oven to 400 degrees. Toss the veggies on a baking sheet with oil. Roast for 30 minutes until tender.

Prepare sauce by mixing juice, honey, chili and adobo in a sauce pan. Heat until just boiling then cover and reduce, cooking for approximately 10 minutes. Remove from heat.

Toss the veggies in a bowl and pour dressing on top. Add in pepitas and toss the entire mixture until coated and well mixed. Season with salt.


2 Comments to RECIPE OF THE WEEK: Roasted Fall Veggie Salad:

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https://www.rush-my-essay.com/ on Tuesday, October 17, 2017 12:13 PM
This recipe is very healthful for the people and this is looking so great. The good thing is that you give complete detail about this recipe and it is looking so tasty. For this work, you have right to appreciate you.
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