@teresalforehand: The BEST fall salad I make on repeat all season! *4 cups leafy greens *1 cup cooked whole grain (My favorite is quinoa) *2 cups roasted seasonal veggies (I love a combination of butternut squash, brussel sprouts and cauliflower- frozen bags work great and are a time saver!) *1 serving protein (I prefer rotisserie chicken) *½ cup craisins (I buy the no sugar added) *1 serving healthy fat (My fall favorites are 1/4 avocado or 1/4 cup pumpkin seeds) *1/4 cup tahini *1 tablespoon maple syrup *1/2 lemon, juiced *1/4 cup water, to thin *1/2 teaspoon salt Directions: 1. Cut everything to a similar size and spread evenly onto a parchment-lined baking sheet . 2. Drizzle with avocado oil and sprinkle with salt 3. Roast at 425 degrees for about 15-25 minutes depending on the type of veggies. 4. Make dressing – Combine all of the ingredients into a mixing bowl and whisk to combine. Add more water if needed to thin. 5. Assemble Bowl – Layer the leafy greens, whole grain, roasted veggies, protein and heal thy fat divided evenly between two bowls. 6. Drizzle with the maple tahini sauce and serve!
