I am continually on the lookout for foods that not only taste good, but are made from real food and not hard to make. Valerie Penz provides exactly that in her new cookbook “Deliciously Holistic: Inspired Favorites.”

Valerie’s recipes are ridiculously delicious, not expensive, easy to make, and good for me too. She is a Certified Nutritional Therapist and Wellness Coach on a mission to bring back real food. I couldn’t agree more and I believe you will love her recipes too, get your copy today at Holistic Health by Valerie.

I thoroughly enjoyed

Roasted Veggie Salad with Warm Maple Pecan Vinaigrette

1 medium sweet potato, peeled and cut into 1” cubes

1 large carrot, peeled and cut into 1” chunks

1 yellow pepper, cut into 1” pieces

2 shallots, sliced

Enough leafy greens to generously fill 2-4 dinner plates.

1T avocado oil

1/2t dried thyme

1/2t dried oregano

Sea salt and black pepper, to taste

Vinaigrette

1/2c avocado oil

1/4c pure maple syrup

1T apple cider vinegar

2T dijon mustard

1/2c pecans, finely chopped

Sea salt and black pepper, to taste

Preheat oven to 400 degrees. Place veggies in a glass baking dish and drizzle on the avocado oil, thyme, oregano, sea salt and black pepper. Be sure to use a big enough pan so that the veggies are not piled on top of each other. Toss well to coat. Place in the oven to roast for 30 minutes.

Add all vinaigrette ingredients to a small saucepan and warm over low heat for 4-6 minutes. Stir occasionally.

Place generous pile of mixed leafy greens onto your plate and top with roasted veggies. Finish with a generous drizzle of your warm maple pecan vinaigrette.