Instructions: Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Stir well.  In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.

Pour dressing over other ingredients and refrigerate.  Serves 12  (recipe from spendwithpennies.com)

HOLIDAY SALAD

Ingredients: 1 bunch of kale,cut into thin strips 1 sweet potato, cut into 1-inch cubes 1/2 onion, cut into 1-inch chunks 1 tablespoon extra virgin olive oil 1 teaspoon salt 1 teaspoon black pepper 1/2 teaspoon dried parsley pinch of cayenne pepper Dressing: 1 teaspoon balsamic vinegar 1/2 teaspoon honey 1/2 cup extra virgin olive oil pinch of sale and pepper 3 tablespoons crumbled goat cheese 

1/2 cup dried cranberries

Instructions: Preheat oven to 400 degrees.  Lightly coat sweet potatoes and onion with the olive oil, salt, pepper, parsley and cayenne pepper then bake for 28 minutes, turning once halfway through. Make the dressing by whisking the balsamic vinegar, honey and olive oil together until well incorporated. Set aside.

Add a couple of teaspoons of dressing to the kale and massage it into the salad. Let sit for 3 minutes.  Add in the sweet potato and onion mixture and more dressing until well coated. Garnish with goat cheese and cranberries.  Serves 4 (recipe from keystothecucina.com)

ROASTED VEGETABLES  

Ingredients: 2 cups cubed butternut squash 2 cups halved Brussels sprouts 2 cups cauliflower florets 2 carrots, cut into 1-inch pieces 1 to 2 turnips, cut into 1-inch pieces 1 small red onion, cut into wedges 1 cup halved red radishes  extra virgin olive oil  for drizzling salt and pepper 2 tablespoons chopped rosemary or 12 chopped sage leaves, optional lemon wedges for serving, optional

Apple Cider Vinegar Dressing, optional

Instructions: Preheat the oven to 425°F and line 2 large baking sheets with parchment paper. Choose any vegetables you like from the list above and place them in separate rows on the baking sheets, grouping vegetables with similar cooking times together. See the notes below for the approximate roasting times for each vegetable pictured. Drizzle with olive oil and sprinkle with salt and pepper. Roast until tender and golden brown around the edges, tossing halfway through. If you're roasting two sheets in the oven at the same time, switch racks halfway through so that the vegetables on both sheets brown evenly. Remove the vegetables from the sheets as they're done. Vegetables can be served hot or warm. If you'd like to serve them piping hot, toss them all back into the oven to warm up for a few minutes before serving.

Mix the vegetables together and transfer to a serving platter. Season to taste with salt, pepper and squeezes of lemon. Sprinkle with rosemary and drizzle with apple cider vinegar dressing, if using. Serve with lemon wedges, if desired. (recipe from loveandlemons.com)

Notes: Butternut squash: 30 to 35 minutes Brussels sprouts: 25 to 35 minutes Cauliflower: 25 to 30 minutes Carrots: 15 to 25 minutes Turnips: 25 to 30 minutes Onion wedges: 30 minutes

Radishes: 10 to 15 minutes

APPLE CIDER VINEGAR DRESSING

Ingredients: 1/4 cup apple cider vinegar 1 teaspoon maple syrup or honey 1 garlic clove, grated 1/4 teaspoon Dijon mustard 1/4 teaspoon sea salt black pepper to taste

1/4 cup extra virgin olive oil

Instructions: In a small bowl, whisk together the apple cider vinegar, maple syrup, garlic, mustard, salt, and pepper.  Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.

Serves 6  (recipe from loveandlemons.com)

CHIA PUDDING

Ingredients: 2 tablespoons chia seeds 1/2 cup almond milk, or milk of choice 1 tablespoon honey, or sweetener, optional

Strawberries, or other fruits for topping

Instructions:
Pour ingredients into a jar and mix well. Let settle for 2-3 minutes then mix again very well until you see no clumping. Cover the jar and store in fridge overnight or for at least 2 hours.  When you're ready to eat it, top with your favorite fruit and enjoy cold!  (recipe from feelgoodfoodie.net)