Cold Weather Salad

Do you have some fall vegetables sitting in your fridge or on your counter? Here is a wonderful recipe including those seasonal veggies for a hearty cold weather salad. Mix up the greens, add some sweet potato, and top it off with some goat or feta cheese if you have any around!

Ingredients

Salad

4 cups brussel sprouts, halved (provided)
4 cups butternut/acorn squash diced
4 small beets, diced
1 apple, diced (provided)
3 cups spinach, chopped (provided)
½ cup dried cranberries
1 teaspoon olive oil
½ cup walnuts, chopped
½ cup pomegranate seeds

Dressing

5 tablespoons tahini
2 tablespoons maple syrup
3 cloves garlic
2 tablespoons apple cider vinegar
Pinch of salt
1 tablespoon fresh lemon juice
4-6 tablespoons to reach desired consistency

Instructions

1 Preheat the oven to 425 degrees F.
2 Prepare a baking sheet with parchment paper.
3 Cut squash in half and roast until a fork can easily pierce through. Remove from the oven.
4 Let cool and remove the skin. Dice.
5 Prepare beets and brussel sprouts.
6 Place squash, beets, and brussels sprouts on the baking sheet, add olive oil, salt and pepper. Roast for 30 - 35 minutes or until tender.
7 Chop kale and place in a large bowl.
8 Prepare all dressing ingredients by blending together. If whisking instead, make sure to chop up your garlic.
9 When vegetables are done cooking, place them on top of the spinach.
10 Add the rest of your toppings: apple, walnuts, cranberries and pomegranate seeds.
11 Drizzle with dressing.
12 Serve

Adapted from: https://runningonrealfood.com/fall-harvest-salad-tahini-maple-dressing/

Cold Weather Salad

Ingredients

Salad

Dressing

Instructions

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