Yummy Detox Salad

Ingredients

4 cups spinach/spring mix greens
2 beets, peeled and diced (1/2 inch)
½ bunch asparagus, trimmed and cut in half
4 radishes, halved and sliced
1 granny smith apple, cored, halved and sliced
½ cup snap peas, sliced diagonally
2 green onions, chopped
⅓ cup crumbled feta
¼ cup toasted pumpkin seeds
3 Tbsp. extra-virgin olive oil
fresh lemon
salt & pepper

Instructions

Preheat oven to 400F.
Line a large roasting pan or baking sheet with foil.
Toss the beets and asparagus with olive oil and coat evenly.
Place the vegetables on a roasting pan in a single layer and roast for 15 minutes.
After 15 minutes, remove asparagus from roasting pan to a plate. Continue roasting beets for additional 15 more minutes or until fork tender. Cool slightly.
Add salad greens, beets, asparagus, radishes, apple, snap peas, and green onions to a large bowl. Drizzle with extra-virgin olive oil and squeeze of fresh lemon. Season with salt and pepper. Mix well.
Sprinkle with toasted pumpkin seeds and feta. Enjoy!

Notes
Do not crowd the vegetables when roasting or they will steam instead of roast.