Roasted Lemon Veggie Salad

Who need a boring salad? Roasted lemon is a game changer!

In a convection oven set to 450 degrees, place a foil-lined baking sheet with the florets of one cauliflower, 2 crowns of broccoli and one half of a lemon, thinly sliced. Over the top squeeze the juice of the other half a lemon, a drizzle of olive oil, and a pinch of kosher salt. Roast until the vegetables are browned and tender, about 15-20 minutes.

At the same time, in a large bowl add:

1 package of organic arugula

8 diced heirloom cherry tomatoes

3 diced organic baby cucumbers

3 TBSP chopped parsley

3 TBSP chopped pea shoots

Toss that with a drizzle of olive oil and balsamic vinegar.

Add the roasted veggies and lemon right on top, toss together with some crumbled vegan feta. Serve immediately.

BAM! Flavor bomb in a bowl.

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