Roasted Autumn Vegetable Salad

Serves 4-6

Not only is this hearty salad delicious, it is rich in indole-3-carbinol thanks to the Brussles sprouts and rutabaga. Indole-3- carbinol is beneficial in the prevention of many female cancers.

1 cup black-eyed peas, dry
2 1/4 teaspoons plus 4 tablespoons olive oil
1 medium red onion, chopped
1 medium rutabaga, peeled and chopped
2 medium yams, chopped
1 lb Brussels sprouts, quartered
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 tablespoons freshly chopped herbs of your choice (rosemary, thyme, chives, etc.)

4 tablespoons olive oil
1/4 teaspoon freshly ground pepper
1 teaspoon sea salt
1 lemon, juiced
1 teaspoon Dijon mustard
1 garlic clove, minced

Soak black-eyed peas over night in 4 cups of water in a large pot. Bring black-eyed peas to a boil. Reduce heat, cover and let simmer for 45-60 min.heat, cover and let simmer for 45-60 min.

While beans are cooking, pre-heat oven to 425°F. Coat 2 large roasting pans with 1 teaspoon of olive oil for each pan. Place all vegetables evenly in pans. Drizzle each pan of vegetables with 2 tablespoons olive oil, 1/2 teaspoons salt, 1/4 teaspoons pepper and 1 tablespoon herbs and toss to coat. Roast vegetables for 20 minutes; then, stir for even roasting, drizzling more olive oil if needed to prevent sticking. Roast approximately 10 minutes more. When vegetables are tender enough be pierced through with a knife, they are ready. Remove from oven and keep warm. Make vinaigrette.

For the Vinaigrette: Whisk together thoroughly olive oil, ground pepper, salt, lemon juice, mustard, and garlic, set aside. When black eyed peas and vegetables are cooked, whisk vinaigrette again and mix half vinaigrette with drained black-eyed peas.

Combine vegetables with black-eyed peas and mix in remaining vinaigrette. Serve warm or at room temperature.