Autumn Vegetable Salad with Apple Cider Maple Balsamic Vinaigrette

This fall recipe is refreshing, light yet hearty and delicious. Soon to be a staple on your table for this fall season and the rest of falls to come.

Ingredients
2 large sweet potatoes cubed
2 turnips cubed
8 red skinned potatoes cubed
1 sweet onion optional
3 large carrots
1 bottle Apple Cider Maple Balsamic Vinaigrette
1 pomegranate
1 bunch lettuce of your choice, kale is pictured
Kosher salt and fresh ground pepper to taste

Instructions
Wash lettuce of your choosing. In a large bowl add
1/4 cup Apple Cider Maple Balsamic Vinaigrette. Using your hands massage the dressing into
the lettuce and set aside.
Pre heat oven to 420 ° To a baking sheet add the cut vegetables. Toss with 1/4 cup Apple Cider
Maple Balsamic Vinaigrette. Toss to coat all the vegetables. Roast for 30-40 minutes tossing
half way cooking time. As oven temps vary times will also vary. Check at 30 minutes.
Vegetables should be cooked through and browning on the edges.
Add the cooked vegetables to the lettuce. Add additional dressing if desired. Garnish with apple
and top with pomegranate.
Serve warm or at room temperature.