Roasted Vegetable Salad

Servings: 2 main course or 4 side dishes
Prep Time: 5 minutes
Cook Time: Conventional Oven 40 minutes/Convection Oven 20 minutes


Ingredients:
1 Large Sweet Potato, peeled and cut into 1 inch cubes
1 Medium Butternut Squash, cut into 1 inch cubes
2 Ripe Plantains, cut into 2 inch slices
1 Onion, quartered
1 Bell Pepper
2 Tbsp Coconut Oil
1 Cup Pecan Halves
2 Tbsp Raw Agave Nectar
1 tsp Nutmeg
1 Jalapeno, minced (optional)
2 Tbsp Flaxseeds (optional)
Lemon Wedges

Preheat conventional oven to 375 degrees
In a large casserole dish place a sheet of parchment paper
In a large bowl toss squash, plantain and sweet potato with coconut oil and pour into dish
Add whole bell pepper and onion to dish
Bake for 40 minutes or until squash and potatoes are tender
Remove from oven
Dice bell pepper, set aside
In a small bowl, whisk raw agave and nutmeg
Add all vegetables and pecans to a large bowl
Toss with agave mixture
Stir in jalapeno & flaxseeds
Serve with lemon wedges
ENJOY!