One Pan Root Salad



1 lb brussel sprouts

2 large carrots

1 potato

1/2 red onion

olive oil

avocado oil

JF spicy salt


DIAMANDIA Honey Ginger Salmon

DIAMANDIA Simple Dijon Vinaigrette


Preheat oven 400 degrees. Prep baking sheet by lining with parchment paper. Set aside.

Clean all vegetables. Half your brussel sprouts and add to the pan,

Cut carrots in long thin slices and add to the pan.

Dice potato in large chunks. Add to pan.

Dice red onion in large chunks. Add to pan.

Drizzle with olive oil and avocado oil. Sprinkle with JF Spicy Salt.

Cook for 35-45 min or until all are golden brown. Reduce heat if needed.

Assemble salad in a large bowl. Add arugula as the greens base. Stack all the roasted veggies on top of that. Add your protein by topping with DIAMANDIA Honey Ginger Salmon.

Top with DIAMANDIA Simple Dijon Vinaigrette.