Winter Root Salad

WINTER ROOT SALAD

INGREDIENTS
Sweet Potato - 1, small	Pecans - ½ c
Carrots - 2	Poppy Seeds - 2 Tbsp
Celery - 1 stalk	Sesame Seeds - ¼ c
Red Cabbage - ¼ c	Olive Oil - 6 Tbsp
Broccoli Florets - 1 c	Honey - 2 Tbsp
Rutabaga - 1	Apple Cider Vinegar - 2 Tbsp
Parsnip - 1	Dijon Mustard - 2 Tbsp
Beets - 1	Black Pepper - 4 tsp
DIRECTIONS
Wash all vegetables and cut root veggies into small chopsticks, and break apart broccoli florets into smaller pieces. Place into serving bowl.
In a small container that has a lid, combine Olive Oil, Honey, Apple Cider Vinegar, Dijon, and Black Pepper. Shake vigorously to mix. (Ta-da! You just created a homemade vinaigrette!)
Chop Pecans, and combine with seeds.
Pour vinaigrette and seed mix, a little at a time, over veggies and toss to coat.
Let cool in refrigerator for 10-15 minutes.
Enjoy!