Chicken Sausage & Roasted Veggies Winter Salad

This cozy, hearty, and delightfully energizing meal has become a dish my friends and family always ask me to bring to gatherings. After one bowl this party season, your friends will do the same!

The best part is that it’s much easier than it looks, and you can save leftovers from each section for different dishes later on. I personally call it my clear-out-the-kitchen meal because you have a lot of leeway with the ingredients, and I usually have all of them ready to go.  

Ingredients: (1+ depends on how much you make) 

• 1 organic chicken sausage
• 1 serving of salad. Use what you have: greens (spinach, arugula, romaine, mixed greens, etc.), chopped cucumber, chopped tomato, raw seeds, extra virgin olive oil or avocado oil, a pinch of sea salt, etc. 
• 1 portion of roasted vegetables. Again, use what you have: sweet potatoes, onions, zucchini, bell peppers, squash, etc. If you want an exact recipe, please follow this one.

Directions

1. Salad: Put together your salad ingredients in a big bowl.
2. Roasted veggies: Cut your veggies into cubes or small pieces and place them in a pan drizzled in coconut or avocado oil. Sprinkle salt and pepper and roast them at 425°F for about 30 minutes.
3. Sausage: cook in a pan with coconut or avocado oil until browned.
4. Serve warm. Plate the sausage, veggies, and salad, and enjoy now or bring to your gathering!

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