Autumn Roasted Vegetable Salad

Ingredients

• 2 cups brussel sprouts fresh, ends cut off and sliced in half lengthwise
• 1 head cauliflower purple, cut into small florets
• 1 head green cauliflower cut into small florets
• 1 cup butternut squash cut into small cubes
• 1/2 cup pearl onions fresh purple, peeled and sliced in halves
• 1/2 cup extra-virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 2 cups mixed greens organic
• 1/2 cup balsamic vinegar
• 3 tablespoons honey

Nutrition

• Calories : 220 calories
• Carbohydrate : 22 grams
• Fat : 14 grams
• Fiber : 4 grams
• Protein : 4 grams
• SaturatedFat : 2 grams
• Sodium : 350 milligrams
• Sugar : 13 grams