Roasted super-foods salad

The perfect fall veggie dish, roasted super-food veggies!
Broccoli, Brussels, purple cabbage, Spanish onions & squash, roasted to caramelized perfection, tossed with micro-greens, crispy chickpeas in a lemony tahini miso dressing.

3 broccoli florets, chopped into small pieces
1 medium head purple cabbage
1 lb brussle sprouts
1 large Spanish onion
2 squashes/zucchini
cooking oil spray
1 tbsp avocado oil
salt & pepper to taste

For chickpeas:
1 x 15 oz can rinsed drained and thoroughly dried chickpeas
1 tbsp oil

Dressing:
2 tbsp tahini
4 tbsp shiro miso
1 small garlic clove
3 tbsp lemon juice or lime juice or any light vinegar
1/4 cup + 1 tbsp water
1/4 tsp stevia powder
a little less then 1/8 tsp onion powder

View the full recipe at Pure Foods Blog →