To roast vegetables: place veggies on a cookie sheet, drizzle with olive oil, salt and pepper and roast for 20 minutes at 400 degrees, half way through cooking time add a clove of minced garlic to the pan and stir veggies. After you remove them from the oven squeeze 1/2 of a cut lemon over the veggies. Let cool before assembling salad bowls.

In a glass or plastic tupperware bowl assemble salad: brown rice, spinach or kale, cherry tomatoes, roasted vegetables, cheese and dried fruit (if using). When ready to eat serve with dressing of choice.