Roasted Veggie Salad

Left over salad is my favorite! Minimal effort but no compromise on flavors.

Ingredients:

• Leftover baked roasted sweet potatoes (1/2 cup)

• Leftover baked red squash (1/2 cup)

• 1 chopped Persian cucumber

• 1 leftover cup arugula

• 1 cup leftover mushrooms (cooked in Harissa paste)

• 1/2 cup roasted garbanzo beans

• 10-12 grapes

Instructions:

1. To cook your mushrooms: spray your pan with Pam fry coconut oil and cook down the mushrooms. Take 1 tbsp of harissa (African paste packed with spice and flavor) add water and dilute it. Pour on almost cooked mushrooms. Let it cook for 3-4 mins.

2. Layer your bowl with arugula and add the dressing of your choice (preferably citrus based)

3. Toss all the veggies together and enjoy!