Roast Fall Vegetable Salad with Spicy Sesame Vinaigrette

Roast Fall Vegetable Salad with Spicy Sesame Vinaigrette 
Serves 2

You can use whatever veggies you like. Honey nut squash, delicata and kabocha are favorites. Add Brussels sprouts, broccoli, chick peas. Its your world. If You want a creamier vinaigrette, you can also add a taste of tahini.

4 large carrots
1 small head cauliflower, florets
1 small delicata squash
5 oz of arugula
1/2 avocado, sliced
olive oil to toss
sea salt to taste
2 tbsp pistachios

Preheat oven to 425 degrees. Cut delicata squash lengthwise, remove seeds, then slice into half moons. Toss with carrots and cauliflower florets.  Toss with olive oil and put in oven. Cook for 25 minutes. Turn oven down to 325 and let the veggies coast until they’re crispy and tender. Remove from oven. Add to bowl with arugula and fresh parsley. Toss with sliced avocado and sesame vinaigrette. Top with shelled pistachios. Serve. 

Spicy Sesame Vinaigrette

1 tbsp minced shallot
1 tbsp rice wine vinegar 
2 tbsp sesame oil 
1 tbsp olive oil 
1 tsp sriracha or trader joes green jalepeno sauce
1 tsp coconut amino acids 
Sea salt 

Mix all ingredients in a jar. Cover. Shake until emulsified.