Recipe: Fall Veggie Salad
Fall Veggie Salad
Gluten-free, Dairy-free, Paleo, Vegetarian, Vegan
Serves: 1
Ingredients:
2 cups spinach
½ avocado
1 cup brussels sprouts
1 cup butternut squash (can buy already cubed)
1 tbsp raw pumpkin seeds
4 tbsp extra virgin olive oil
2 tablespoons balsamic vinegar
Salt (I typically use himalayan
*I typically make a large portion of the brussels and squash to have for the next day or two as well!
Directions:
Preheat oven to 400 degrees F.
Prepare a sheet pan with parchment paper on top.
Cut brussels sprouts in half or keep whole (if they are smaller size).
Combine brussels sprouts and butternut squash into a bowl and drizzle with 2 tbsp extra virgin olive oil and pinch of salt. You can sprinkle with some garlic power or add cut up garlic gloves if you like as well. Toss.
Once tossed, lay the vegetables on top of the parchment paper and bake in the oven for 35-40 min. Take out half way to turn & toss the vegetables. Broil for the last 4-5 min if you like it crunchier & brow on top.
In a separate medium sized bowl, toss in the spinach and the ½ avocado.
Once the vegetables are done in the oven, top the salad with them. Sprinkle the pumpkin seeds on top.
Dressing – combine 2 tbsp balsamic vinegar, 2 tbsp extra virgin olive oil, pinch of salt. Shake well and pour over the salad.
Enjoy!