ROASTED VEGGIE SALAD
(Serves 3 people)

  • 1 bell pepper, chopped
  • 1 LB sweet potato, skinned and chopped (455 g)
  • 1 LB brussels sprouts, halved (455 g)
  • 1 red onion, sliced
  • 1 TSP fresh oregano
  • 1 TSP salt
  • 1 TSP pepper
  • 3 TSP olive oil
  • 1 CUP spinach, for salad base (40 g)
  • 1 TBL feta cheese, to garnish
  • 3 TSP of Farm and Florist CBD olive oil
  • 2 TSP balsamic vinaigrette
  • 1 TBL of Farm and Florist THC maple syrup

Tips and Techniques

  • Use Butternut Squash for a sweeter flavor.
  • Do not overcook the squash. Leave it Aldente.

Cooking

  1. Preheat oven to 400ºF (200ºC).
  2. Combine all vegetables (except spinach) in large bowl and stir.
  3. Add salt, pepper, oregano, and olive oil for the salad and stir.
  4. Spread vegetables on baking sheet and bake for 40 minutes.
  5. To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
  6. In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
  7. Drizzle dressing over salad.
  8. Enjoy!

Tasting

Yam should taste smooth, but not mushy. Sharp and creamy taste. Sweet and tangy.