Roasted Veggies Salad

When we are ungrounded, it feels like chaos; all the thoughts in our heads are swirling, we don’t feel solid or at peace, and we don’t make the best decisions because we’re not thinking clearly. By connecting back to nature and eating more root vegetables and warm foods, we bring ourselves back to a steady, more powerful place. Roasting vegetables—especially root vegetables—gives them a grounding energy, which has an incredible power to connect us back to the earth’s core. This salad is a great balance of both: it not only quenches the desire for the greens of a salad, but it also includes hearty roasted veggies, such as Brussels sprouts, carrots, and potatoes, along with lots of great spices, to bring you back down into your root chakra.


  • 2 cloves of garlic thinly sliced
  • 5 tablespoons olive oil divided
  • 2 carrots scrubbed peeled and sliced
  • 1 small beet scrubbed and trimmed
  • 1 shallot, thinly sliced
  • 2 tsp slivered almonds
  • 1 tsp ground turmeric
  • 1 tsp curry powder
  • 1 tsp ground coriander
  • 1 cup chopped kale
  • 1 cup spring mix salad
  • 1/4 cup raw pepitas
  • sea salt to taste
  • black pepper to taste
  • 4 baby potatoes
  • 1 tsp dried oregano or rosemary
  • 2 tsp garlic powder, divided
  • 2 tsp onion powder, divided
  • ½ cup quartered Brussels sprouts
  • pomegranate seeds – optional
  • hemp seeds – optional


  • Turn the oven up to 215C.
  • Lightly grease 2 baking sheets with 2 tablespoons olive oil and set aside.
  • In a small bowl, combine the potatoes, oregano, 1 tablespoon olive oil and 1 teaspoon each of the salt, garlic powder and onion powder and mix until thoroughly coated. Transfer the potatoes to one of the prepared baking sheets and roast for 10 minutes, or until the edges turn crisp and golden brown.
  • Meanwhile, combine the Brussels sprouts, beets and 1 tablespoon olive oil in a small bowl and toss with the remaining 1 teaspoon salt, garlic powder and onion powder. Arrange them on the other prepared baking sheet and roast in the oven for 5 to 7 minutes, or until the edges turn crisp and golden brown.
  • Heat the remaining 1 tablespoon olive oil in a frying pan over medium heat. Add the garlic and shallot and sauté for 1 minute until fragrant. Add the sliced carrots, almonds, turmeric, curry powder and ground coriander. Reduce heat and lightly sauté for several minutes, until the shallots and garlic are browned.
  • Divide the kale and spring mix between 2 individual serving bowls. Add the roasted potatoes and Brussels sprouts, and then finish with the carrot mixture.
  • Lastly, toast the pepitas in a small skillet over medium heat. Cook, while flipping almost constantly for 2 minutes or until they start to pop. Sprinkle your stunning salad with hemp seeds, pepitas, salt, pepper and pomegranate seeds and enjoy.

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