2tablespoonsDijon mustardstart with 1 and see how you like it. I like mine strong
Generous splash of champagne vinegaror whatever vinegar you have
Salt and pepperto taste
For the salad
1cup(133g)cubed sweet potato
2large beetscubed
2cups(134g)loosely packed kale leaves
1avocadodiced
2hard-boiled eggssliced
Instructions
Preheat oven to 400 °F (204 °C)
In a small mason jar, add all the ingredients of the dressing into the jar, seal the lid and shake vigorously. Set aside.
Place diced sweet potato and beets onto baking sheet and drizzle olive oil all over. Season with salt and pepper and toss around on the baking sheet. Bake for 40 minutes, or until butternut squash and beets have softened.
In a large bowl, add kale leaves then add diced avocados and sliced hard-boiled eggs on top. Top with the roasted veggies and drizzle salad dressing on top. Gently toss to coat.
Notes
Definitely feel free to interchange the veggies. You can even use butternut squash or another root vegetable that you'd like (parsnip, carrots, etc.)