It's no secret that I adore fall flavors, and I wanted to share a wonderful fall salad I made the other day!
It was so easy to make. I started off by roasting a pan of sweet potato rounds, cubed eggplant, and Brussels sprouts seasoned with EVOO, sea salt, pepper, and Cavender's Greek Seasoning (it makes everything better).
I assembled the veggies over a bed of spinach.
And added toasted pumpkin seeds and goat cheese.
I dressed the salad with balsamic vinegar + a little EVOO. It was perfection. So many of my favorite foods all in one dish!
To complete my meal, I had Vanilla Chobani Greek yogurt with agave nectar. Surprisingly, this really satisfies my sweet tooth!
The leftover veggies also make really great leftovers to pack as a lunch! It's so easy to just throw them on top of a bed of lettuce and add whatever other toppings you like. Enjoy!
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