Roasted Root Vegetable Salad with Almond Protein Dressing

Day 23: I did not expect to make this today and I was pleasantly surprised by the dressing. It is from Gena Henshaw’s Choosing Raw website.

Ingredients:
For salad:
Handful of baby organic spinach leaves
1 large parsnip, cut into fingers and roasted
1 large carrot, cut into fingers and roasted
Handful of dried cranberries
Handful of sprouts

For the dressing:
(I used half these amounts)
1 cup almond milk
4 Tbs almond butter
1 serving of vegan protein powder (like Vega protein powder)
3 pitted dates

Blend all the dressing ingredients on high.

Toss the dressing into the vegetables. Add the dried cranberries.

Note:For roasting the veg – toss in olive oil, roast in the oven at about 375 Farenheit (190 Celsius) for about 25-30 minutes, until starting to go golden brown.