Roasted Vegetable Salad

Preheat the oven to 400ºF and gather two 18×13-inch pans. Add the sweet potatoes to one pan, and the brussels sprouts to the other pan. Toss each pan with 1 tablespoon olive oil, using your hands to ensure each piece is coated. Then spread the veggies out in a single layer and sprinkle generously with salt. Bake at 400ºF for 20 to 30 minutes, flipping halfway through. 2. While you wait on the veggies to roast, prepare the dressing. In a small blender, combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper. Secure the lid and blend until smooth, about 60 seconds. Transfer this to a glass jar with a lid. 3. When the veggies are done roasting, remove them from the oven and let them cool briefly, about 5 minutes. (This way, they won't make the lettuce wilt.) To assemble the salad, start with a bed of romaine lettuce. Then add the warm veggies, sliced avocado, and a generous drizzle of the dressing. Serve right away for a nice contrast of tender and crunchy textures. 4. Leftover components, like the romaine, roasted veggies, and dressing, can be stored in separate airtight containers in the fridge for up to 5 days. It's easy to assemble another salad later in the week this way! To warm up the veggies again, toss them in an air fryer at 350ºF for 3 minutes. 5. prep20 mins 6. cook25 mins 7. total45 mins