DIRECTIONS: preheat oven to roast or 550ºF. Wash and quarter kabocha squash or miniature pumpkin, removing stem and seeds. Wash turnips, if using. Coat squash or pumpkin and turnips with a little extra virgin olive oil. Put in a roasting pan or on a baking rack on top of a cookie sheet. Roast about 20 minutes or until done, turning once during cooking. You can also grill the vegetables. Let vegetables cool then slice into chunks, removing kabocha squash or pumpkin from skin. Wash carrots and beets, trim off ends and discard. No need to peel them, shred in food processor or using hand grater. Wash greens and mix with shredded beets and carrots. Fill individual pasta bowls with the mix, then top each bowl with kabocha squash or pumpkin, turnips, 1/4C roasted spicy pumpkin seeds, and optional--2T raw cacao nibs. Serve with homemade salad dressing of your choice. Add a homemade salad dressing of your choice or whisk together extra virgin olive oil and fresh squeezed lemon juice, plus salt and pepper or virgin coconut oil [melted] and fresh squeezed lime juice, plus salt and pepper. Add one teaspoon to one tablespoon of stoneground or Dijon mustard. Optional: add a fresh, pressed clove of garlic.
View the original recipe here: http://www.acleandiet.com/vegetarian-4/roasted-root-vegetable-salad/ and get a complimentary 1 year subscription to Organic Eats Magazine for more great recipes at http://www.OrganicEatsMag.com
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|Serving Size: 1 Serving (16g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 15 (75%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 9.8mg||0 %|
|Potassium 45.4mg||1 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1g|
|Protein 0.1g||0 %|
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Calories per serving: 20
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