Roasted Root Veggie Salad
PREP TIME
Instructions
For the salad:
1 package chef Hak’s roasted root veggies
2 ounces arugula
½ cup pomegranate seeds
¼ cup pumpkin seeds
¼ cup feta cheese
For the dressing:
¼ cup olive oil
2 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
1 tsp salt
Instructions:
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Start by air frying your chef Hak’s roasted root veggies for 7 minutes.
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Prepare your dressing by combining all ingredients and mixing well.
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Assemble the salad by adding the arugula, pomegranate seeds, roasted root veggies, pumpkin seeds, and feta in a medium bowl.
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Drizzle with the dressing and combine well.
