Roasted Vegetable Salad with Honey-Mustard Vinaigrette - Kosher.com

Ingredients

• 1 head lettuce, washed and torn into pieces, or 8 ounces (225 grams) shredded lettuce
• 1–2 cups baby spinach leaves or mixed greens
• 2 small sweet potatoes, sliced
• 2 red onions, sliced into rings
• 1 red pepper, cut into strips
• 1 yellow pepper, cut into strips
• Bartenura Olive Oil, for drizzling
• salt and black pepper, for sprinkling
• 3 and 1/2 ounces (100 grams) roasted, salted cashews
• 4 tablespoons distilled vinegar
• 1 tablespoon Gefen Honey
• 1 teaspoon mustard
• 1 clove garlic, minced or 1 cube Gefen Frozen Garlic
• 1/4 cup oil
• 1/2 teaspoon salt
• black pepper, to taste