Edamame and roasted vegetable spinach salad with ginger soy dressing

1 pound of brussels sprouts, halved

1 pound of carrots, halved or quartered and cut into 2-3” lengths

12 baby bok choy halved

3 red onions, sliced

24 ounces shelled edamame

12 ounces of cherry tomatoes, halved

15 ounces of fresh spinach

1 tablespoon of toasted sesame oil

3-4 tsp olive oil

salt and pepper to taste

Preheat oven and prepare several baking sheets with aluminum foil. Toss each kind of vegetable except the spinach and tomatoes in about a tsp of olive oil and salt and pepper, arrange in a single layer on baking sheets (one vegetable type per sheet) and roast until the edges brown and to desired softness. Combine all roasted vegetables in a large mixing bowl, add cherry tomatoes and edamame and toss with a small amount of toasted sesame oil. Serve over a bed of spinach and top with dressing.

For the dressing, combine the following ingredients:

4 ounces of ginger juice

4 ounces Bragg’s liquid aminos

2 ounces of rice vinegar

juice and zest of two lemons

4 ounces of canola oil