Salmon Salad with a Superfood Dressing

1. Preheat oven to 400F (200C).
2. For the brussel sprouts and sweet potatoes: Cut up 1 lb of brussel sprouts and 2 large sweet potatoes. Add 1/4 cup olive oil, salt, and pepper. Spread on a baking sheet and bake for 40-45 minutes, flipping halfway through.
3. For the salmon: Brush 1 salmon fillet with a little olive oil, then sprinkle garlic, salt, and pepper on top. Bake at 400F (200C) for 15-18 minutes, depending on its thickness.
4. For the salad dressing: In a food processor, combine 1 scoop Bloom Superfood Greens, 1/2 avocado, 1/3 cup olive oil, juice of 1 lemon, 1 tsp garlic, 1/2 tsp salt, and 1 tsp Dijon mustard. Blend until smooth.
5. Assemble your salad with the roasted vegetables, baked salmon, and dressing. Add pecans and feta as desired. Enjoy!