Roasted Vegetable Salad topped with Salmon | DrFuhrman.com

Ingredients

• 2 red peppers, cut into 1/2 inch pieces
• 1 medium eggplant, cut into 1/2 inch pieces
• 1 large yellow squash, cut into 1/2 inch pieces
• 1 1/2 cups butternut squash, peeled and cut into 1/2 inch pieces
• 2 tablespoons balsamic vinegar
• 1 teaspoon Coconut Aminos
• 3 cloves garlic, minced
• black pepper, to taste
• 8 ounces wild-caught salmon (see note)
• 1/8 teaspoon garlic powder
• 12 cups mixed greens