Roasted Veggie Salad

1: Preheat the oven to 400 degrees.

2: Cube the squash, chop the yellow onion, chop the red pepper, and chop the yam.

3: In a bowl, combine the chopped veggies with avocado oil, salt, pepper, garlic powder, and chili flakes.

4: Spread the veggies on a baking sheet and roast for 20-25 minutes.

5: Prepare the salad by placing the spinach in a bowl.

6: Add pine nuts, dried cranberries, and grated parmesan on top of the spinach.

7: For the dressing, whisk together olive oil, lemon juice, balsamic reduction, and chopped fresh basil.

8: Drizzle the dressing over the salad before serving.