Easter Spring Salad

I made this salad the night before so I could spend time hiding eggs in the morning. It’s such a fun salad because of all the colors of the rainbow and burst of flavors. Use any seasonal veggies you can find at the market and they will work to keep you healthy!

2 diced sweet potatoes - skin on

2 chopped carrots

1/2 c chopped broccoli

1/2 c chopped cauliflower

1/2 c diced Honeycutt squash

1/2 c orange and yellow peppers

2 T muun chi Fermented Roots

1 T avocado oil

Bed of mixed greens

Toss your veggies with the muun chi Fermented Roots and a touch of avocado oil. Throw your veggies on a baking sheet using a silicone mat or parchment to keep them from sticking.

Roast at 425 degrees for 20 to 25 min or til desired tenderness.

Throw in the fridge overnight. After the egg hunt throw your roasted veggies on top of the greens and toss with your favorite dressing.

I used the combination of muun chi CoCoFir , Fermented Roots and olive oil. I added some blueberries and pumpkin seeds for extra immunity. Loved the colors and smiles.