Picnic Perfect Paleo Roasted Vegetable Salad

This salad will delight any party guests with its flavors, colors and exquisite flavors. Enjoy!

Ingredients

• 2 bunches organic asparagus cut into bite sized pieces
• 2 purple onions sliced
• 1 bundle of fennel sliced
• 1 zucchini cut into small chunks
• 1 yellow squash cut into small chunks
• 3 cups organic cherry tomatoes halved
• 2 red bell peppers cored and chopped into bite sized pieces
• 2 TBSP avocado oil
• 1 cup kalamata olives sliced in half
• 2 cups organic cucumbers in bite sized chunks
• 1 clam shell of mixed organic greens
• Goat or sheep feta garnish if desired

Dressing

• 4 TBSP extra virgin olive oil
• 4 TBSP freshly squeezed lemon juice
• 4 garlic cloves minced
• 2 tsp dijon mustard
• 1 tsp oregano
• 1 tsp sea salt (or to taste)
• 1/2 tsp ground black pepper

Instructions

1. Preheat oven to 400 degrees F.
2. Place asparagus, onion, fennel, zucchini, yellow squash, cherry tomatoes, and red bell pepper on a baking sheet.
3. Sprinkle with avocado oil and toss together to coat.
4. Roast the vegetables in an even layer for 20 minutes, stirring them halfway through.
5. While the vegetables are in the oven, blend the dressing ingredients in your blender.
6. Toss the roasted vegetables with the olives and cucumbers in a salad bowl with the dressing.
7. Serve at room temperature over a bed of mixed greens with goat or sheep feta if desired over the top.