Blackberry Pecan Roast Veggie Power Salad

• Vegan
• Gluten free

• Produce

  • 1/2 cup Blackberries, whole
  • 1 1/2 cup Cauliflower florets
  • 1/2 cup Navy beans
  • 1/2 Pear cut up into, large
  • 1 cup Sweet potato cubes
  • 3 cups Watercress

• Condiments

  • 1 Basil balsamic vinaigrette

• Baking & Spices

  • 1/4 tsp Of salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Pecans

Found on twopurplefigs.com

Description

Ingredients

• 1½ cup of cauliflower florets (about ½ inch size)
• 1 cup of sweet potato cubes cut up into ½ inch cubes
• ¼ teaspoon each of salt , pepper and turmeric
• 1 tablespoon of olive oil
• ½ a large pear cut up into cubes ( or 1 small pear)
• ½ cup of whole blackberries
• ¼ cup of chopped pecans
• ½ cup of navy beans
• 3 cups of watercress
• Basil balsamic vinaigrette (recipe below)
• ⅓ cup of Balsamic vinegar
• 1 tablespoon of protein packed nut free hemp basil pestoor your favorite
• 1 small garlic clove minced
• 2 tablespoons of extra virgin olive oil
• pinch of salt and pepper

Directions

• Preheat the oven to 400 degrees F.
• Toss the cauliflower florets and sweet potato cubes with salt, pepper, turmeric and olive oil and layer them on a parchment lined being sheet in a single layer.
• Roast the veggies for 18 minutes until tender, but not mushy. Remove them from the oven and allow them to cool.
• In a large plate, layer the watercress at the bottom , then top with the roasted veggies, beans, blackberries, pecans and pears and drizzle the basil balsamic vinaigrette all over the salad. Toss lightly and serve.
• In a sealable container, place all the ingredients together. Secure the lid on the container and seal well.
• Shake the container a few times until the vinaigrette is emulsified and all ingredients are well blended.
• Store in the fridge or serve right away.