Super Simple {+ Intuitive} Roasted Vegetable Salad Recipe

One of my rotating lunch options in my menu plan is a roasted sweet potato topped with ghee, and pan fried tempeh with a side of kale.

The other morning, I woke up thinking that's what I would make to bring to lunch with me, but quickly found out that I didn't have either one in the kitchen (eeek!), so I had to resort to intuitively whipping something up!

Here's what I assembled after scanning my options, and working in my allotted time frame / plan of action:

Okay, I had a butternut squash on the counter, a pomegranate in the fruit bowl, some leftover ground venison from dinner the night before, and kale growing in the garden.

I sliced the squash in half, cut it into slices, (should have done bite sized pieces to cook quicker) tossed it in olive oil and sea salt, and popped it in a 350 degree oven for 35 min.

I then opened the pomegranate (check out how to open it on my insta) and poured a handful of pumpkin seeds I had into a bowl, along with shredded kale, and leftover ground venison. I then tossed it all together in some lemon juice (about a half the juice of a lemon) and olive oil (about 1TBS).

Once the squash was finished cooking, I combined it with the rest of the ingredients to make a Roasted Vegetable Salad!

This dish could easily be substituted with any greens (spinach, collards, lettuce), roasted vegetables (beets, carrots, broccoli, cauliflower), protein (organic free range chicken, tofu, tempeh, beans), or fruit (raisins, goji berries, mulberries), and topped with seeds (sunflower, hemp, pumpkin).

For more menu planning ideas, click here. If you'd like help creating a menu plan, contact me for a complimentary consultation!

If you make this dish, please comment and share! :) And be sure to tag me in it! #innerandouterbeauty