INGREDIENTS
- 2 cups brussels sprouts shaved
- 2 cups butternut squash roasted & diced
- 2 cups beets roasted & diced
- 1/4 cup canola
- 3 cups finely chopped kale
- 1 apple diced
- 1/4 cup chopped pecans
- 1/4 cup pomegranate arils
- 1/4 cup dried cranberries
Maple & Apple Cider Dressing
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1/4 cup tahini
- 1 tbsp fresh lemon juice
- 1/2 tsp cinnamon
- Pinch of salt
METHOD
- Preheat the oven to 425F and prepare a parchment lined baking sheet.
- Add the chopped squash, and beets to the tray, add canola oil over the veggies and a pinch of salt and pepper. Roast for 30-40 minutes until veg is soft. Remove from the oven and let cool.
- Mix all the dressing ingredients together until smooth and combined.
- Once the vegetables are roasted, add all ingredients to the bowl with the kale, apple and Brussels sprouts. Pour the dressing over and mix well. Garnish with chopped pecans, pomegranate and cranberries.
