Kale and Roasted Vegetable Salad

A coworker gave me a great idea for a winter salad that I’d never considered before. For about a week, she created a salad with a dark green and then topped it with roasted winter vegetables. How wonderful does that sound?

So naturally I had to do it. I didn’t measure anything when doing this, but here’s my rough estimate of for the salad in the picture below.

Ingredients

• 2 to 2 ½ cups kale or spinach
• ½ cup sweet potato (1/2 pieces)
• ½ cup Brussel sprouts (I cut these into eighths if they were big, quarters if not)
• ¼ cup sausage (mine was already pre-cooked)

Instructions

1. Pre-heat your oven to 400 degrees.
2. Add the vegetables and sausage to a baking sheet and lightly drizzle with olive oil. Sprinkle with salt and pepper.
3. Cook for 10 minutes and then check on your vegetables.
4. Give them a good toss and put back into the oven for another 5 minutes.
5. Since this is for a work lunch, I let everything cool before putting it into a tupperware. The next day, I dressed the lettuce with olive oil, balsamic vinaigrette and a small dash of salt. Then I added the roasted mixture on top.

*I also did something similar without the sausage the day before. And, the day after I did the same think, but added some left over quinoa and kale that I had cooked from a previous meal.