Roasted Vegetable Salad

1/4 cup red wine vinegar

1/2 Cup olive oil

1 tablespoon maple syrup

2 teaspoons kosher salt

1 teaspoon ground black pepper

1 ct head broccoli, cut into florets

1 ct large sweet potato, peeled and diced

2 ct large carrots, peeled and diced

2 ct beets, peeled and diced

1 ct large red onion, peeled and cut into wedges

3 cups kale, ribs removed and chopped

3 cups mixed lettuce greens, washed and spun dry

1/2 cup chopped pecans

1/4 cup crumbled blue cheese

1/4 cup dried cranberries

1/4 cup chopped dried apricots

Preheat oven to 400°F. In a small bowl, whisk together vinegar, olive oil, maple syrup,

salt and pepper.

Add broccoli, sweet potato, carrots, beets and red onion to foil pan. Drizzle over 3

tablespoons of dressing and toss to combine. Roast vegetables, tossing occasionally, for

30 minutes, or until tender. Remove from oven and let cool at least 10 minutes.

Add kale, lettuce greens, pecans, blue cheese, cranberries and apricots to roasted

vegetables. Drizzle over remaining dressing and toss to combine. Serve immediately.