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!
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
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.