Roasted Sweet Potato and Fennel Salad

I loved pairing roasted sweet potato and fennel together! I’ve never cooked with fennel before, but I recently read that it is EXTREMELY nutritious. Fennel is very high in fiber, potassium, and packed with lots of vitamins that fight off disease.

This is one of my fast, easy, go to salads that I will have when I’m in need of a healthy nutrient based lunch!

Ingredients:

• Cruciferous crunch mix from Trader Joes as the base (bag with shredded kale, cabbage, and brussels sprouts)

• Roasted Sweet Potato

• Roasted Fennel

• 1/2 avocado

• Chopped raw walnuts

• Olive Oil

• Lemon

Prep:

• Peel and dice sweet potato. Slice the fennel into 1/4 inch slices. Put diced sweet potato and fennel into a bowl and drizzle with olive oil, salt and pepper. Roast in the oven on 425 for about 30 minutes and then set aside.

• Meanwhile, take two big handfuls of the cruciferous crunch mix, and massage with olive oil and lemon.

• Add the roasted fennel & sweet potato, 1/2 avocado, chopped raw walnuts, and drizzle with more olive oil and lemon