Roasted Veggie Winter Salad

• Brussels sprouts, halved
• Sweet potato, peeled and sliced
• Broccoli florets
• Cauliflower florets
• Rainbow baby carrots, whole
• Button mushrooms, halved
• Tuscan kale
• White quinoa
• Fresh egg
• Avocado
• Goat cheese
• Feta cheese
• Dijon mustard
• Avocado oil
• Apple cider vinegar
• Salt and pepper

1. Preheat oven 400ºF. 
2. Season vegetables in oil, salt, and pepper.
3. Spread evenly onto baking sheet.
4. Roast for 35 minutes or until browned.
5. Simmer quinoa as directed on package (1 grain: 2 liquid)
6. Over-easy egg – preheat a nonstick pan on medium, add egg, reduce to low, cover for 1-2 minutes
7. Julienne kale into fine strips
8. Make the mustard vinaigrette: 2 Tbs dijon mustard, 1/2 cup avocado oil, 1/4 cup apple vinegar
9. Layer quinoa, kale, veggies, egg, and crumbled cheese to assemble health bowl.
10. Finish with sliced avocado and mustard dressing.