1 large sweet potato 1 medium (or 2 small) beets 2 large parsnips 1/2 large head of cauliflower 1 medium red onion, peeled 1 1/2 pounds baby Brussel sprouts 4 Roma tomatoes, cut into bite sized chunks 2 Tbsp. fresh rosemary, minced 1 Tbsp. fresh thyme leaves 1 large sage leaf (finely chopped) 2 cloves garlic, minced 2 1/2 lbs coconut oil, melted salt and pepper to taste 4 Tbsp. raw pumpkin seeds 4 Tbsp. raw sunflower seeds 4 Tbsp. hemp seeds 1 head green leaf or romaine lettuce
4 Tbsp. olive oil 2 Tbsp. apple cider viegar 2 tsp. Dijon mustard salt and pepper to taste
Directions: Preheat oven to 400 degrees.
Wash sweet potato, parsnips and beet. Leaving skin on, chop into 1" pieces. Peel the onion and chop into 1" pieces. Cut cauliflower into bite sized pieces and add to other vegetables in a large bowl.
Wash and trim Brussel sprouts, add to other veggies.
In small bowl, combine melted coconut oil, garlic and herbs. Season with salt and pepper to taste. Pour over veggies and toss with hands to coat evenly. Place in a roasting pan and roast in hot oven for 20 minutes.
Add tomatoes and continue roasting another 10 minutes or until root vegetables are tender when tested with a fork.
Meanwhile, wash and tear lettuce into bite sized pieces and place in large mixing bowl.
In small bowl, combine dressing ingredients and whisk until blended. Drizzle over lettuce and toss to coat.
Divide lettuce onto four plates. Top with roasted vegetables and garnish each salad with 1 Tbsp. of each of the seeds.