INGREDIENTS:
For salad:
- 2-1/2 cups quartered Brussels sprouts
- 2 cups cubed butternut squash
- 1 cup cubed beets
- Kosher salt and pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 slices Udi’s millet chia bread, cubed
- 3 cups baby spinach
- 1/2 cup dried cranberries
- 1/3 cup toasted pine nuts
- 1/3 cup crumbled feta cheese
For dressing:
- 1-2 cloves garlic, grated
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon finely minced fresh rosemary
- 1/2 teaspoon finely minced fresh thyme
- 1/2 cup olive oil
- Kosher salt and pepper, to taste
DIRECTIONS:
Preheat oven to 425 degrees.
On a large baking sheet add Brussels sprouts, butternut squash and beets. Drizzle with a little olive oil and season with kosher salt and pepper. Roast for about 15 minutes or until roasted and delicious. Remove from the oven and let cool.
In a large skillet set over medium-high heat add butter and olive oil. Add in the cubed bread to the skillet and toss to evenly coat the bread in fat. Keep moving the bread around in the pan until the bread is toasty and delicious. Remove from the heat.
In a big bowl add spinach, roasted vegetables, toasted bread, dried cranberries, pine nuts and feta cheese. Toss gently to combine.
Drizzle the salad with desired amount of dressing and let the salad sit for a bit to soak up all that delicious dressing.
For dressing: Whisk together all ingredients except olive oil, kosher salt and pepper. Slowly drizzle in olive oil until fully combined. Season with kosher salt and pepper.
Note: add less olive oil if you want a thicker less oily dressing.
source nutmegnanny
