In the cooler months, I love a warm component on my salads. Right now I’m favoring Delicata squash and brussels sprouts. Roasting them in the oven brings out the flavor in the vegetables and adding spices like cinnamon, nutmeg and a balsamic glaze makes this warm fall salad a must try!
- Cut delicata squash in half lengthwise, scoop out seeds and then slice. Toss with olive oil, cinnamon, nutmeg and salt and pepper. Clean and cut brussels in half. Toss with Olive oil, balsamic vinegar and salt and pepper. Place on sheet pan and roast at 400 for about 20 minutes, turning over once throughout cooking.
- Place roasted veggies on a bed of arugula (or your favorite green) add walnuts and pomegranate seeds. Top with creamy balsamic dressing. Enjoy!
Creamy Balsamic Dressing: - 3 tablespoons Balsamic vinegar - 3 tablespoons Olive oil - 3 tablespoons vegan mayo - 2 tablespoons water - 2 cloves of garlic - 1 teaspoon Dijon - 1 teaspoon coconut sugar - salt and pepper
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