Roasted Veggie Green Goddess Salad (Print Version)

# Ingredients:

→ Roasted Blackened Cauliflower

01 - 1 head organic cauliflower, cut into florets
02 - 2 tablespoons extra virgin olive oil
03 - 1 tablespoon blackened seasoning
04 - 1 tablespoon pure maple syrup
05 - 1 teaspoon smoked paprika

→ Roasted Veggies

06 - 2 cups sweet corn kernels
07 - 1 bunch broccolini, ends trimmed
08 - 2-3 tablespoons extra virgin olive oil
09 - 1 teaspoon sea salt
10 - 1 teaspoon black pepper

→ Fresh Salad Components

11 - 2 bunches organic kale, de-stemmed and roughly chopped
12 - 2 jalapeños, chopped
13 - 1 organic cucumber, peeled and sliced
14 - 1 Haas avocado, peeled, pitted, and chopped

→ Dressing

15 - 1 batch Homemade Green Goddess Dressing

# Instructions:

01 - Preheat oven to 400°F and line two baking sheets with parchment paper.
02 - Mix cauliflower florets with olive oil, blackened seasoning, smoked paprika, and maple syrup. Spread on first baking sheet.
03 - On second baking sheet, arrange corn and broccolini. Coat with olive oil, salt, and pepper.
04 - Roast both sheets for 20-25 minutes until veggies are charred and golden. Let cool slightly.
05 - Massage chopped kale with lemon juice or olive oil for 2-3 minutes to soften.
06 - Layer kale, roasted vegetables, cucumber, jalapeños, and avocado in serving bowl. Drizzle with Green Goddess dressing.

# Notes:

01 - Can prep roasted components up to 2 days ahead
02 - Keeps for up to 3 days in refrigerator
03 - Can substitute kale with other greens like romaine, arugula, or spinach

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