Cocoa Butter Roasted Veggie Salad

This cocoa butter roasted veggie salad is a flavorful and satisfying dish thats perfect for a keto diet. The combination of roasted vegetables with a cocoa butter glaze and tangy balsamic Dijon dressing creates a deliciously balanced flavor profile. Plus, its packed with nutrients from the veggies and greens

Ingredients:

• 2 cups mixed vegetables such as broccoli florets, cauliflower florets, bell peppers, cherry tomatoes
• 2 tablespoons cocoa butter, melted
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups mixed salad greens
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard

Instructions:

Preheat oven to 400F 200C

In a mixing bowl, toss mixed vegetables with melted cocoa butter, olive oil, garlic powder, salt, and pepper until evenly coated

Spread the vegetables out in a single layer on a baking sheet lined with parchment paper

Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and caramelized, stirring halfway through

Remove from the oven and let them cool slightly

In a separate bowl, whisk together balsamic vinegar and Dijon mustard to make the dressing

Arrange mixed salad greens on serving plates

Top with roasted vegetables

Drizzle the balsamic Dijon dressing over the salad

Serve immediately and enjoy this cocoa butter roasted veggie salad as a delicious and nutritious meal