Roasted Root Vegetable & Emmer Salad

I made this beautiful, healthy, satisfying salad served alongside a pumpkin-coconut soup and warm fresh bread last weekend when my brother and sister-in-law were visiting. It was full of fresh autumn vegetables which, served warm, feel nourishing during these cooler days.

Ingredients:

• Sweet potato/Yam (1 large)
• Potato (2 medium)
• Yellow Onion (1 large)
• Carrot (2-3)
• Zucchini (1 average)
• Mixed Salad Greens
• Olive oil
• Bluebird Grains Emmer Farro (1-2 cups)
• Roasted Chopped Nuts
• Fresh Herbs - whatever you have in the garden, we used rosemary
• Herbes de Provence mix (for seasoning)
• Powdered Garlic, Salt & Pepper

** If you like or love garlic, I recommend roasting garlic too. Other vegetables which you could include: bell peppers, beets & eggplant

What to do:

1. Preheat oven to 400 degrees Fahrenheit and prepare a baking sheet (with oil or aluminum foil).
2. Clean and peel vegetables. Chop into 1-2 inch chunks. Place in a bowl.
3. When all vegetables are chopped, pour on olive oil and add spices and fresh herbs.
4. Place evenly on baking sheet and roast in oven for about 1 hour, turning the vegetables every 15-20 minutes.
5. While the vegetables are roasting, clean the salad greens and place in a bowl or on a serving plate. Add cooked emmer and roasted nuts.
6. When vegetables finish, add to salad and serve with dressing of choice. We used a simple balsamic vinegar, olive oil and salt mix but this would be even more amazing with a homemade vinaigrette as well.