Salad MEAL PREP: Roast veggies ahead of time and keep in fridge, ready for salads.
Ingredients
1butternut squash, peeled and cubed
8Tbsp.avocado or olive oil, divided in half
3-4cuphalved Brussels sprouts with bottoms removed, lightly peeled
Salt and pepper to taste
3/4tsp.allspice
2tsp.cinnamon
3large handfuls of spinach, or any kind of lettuce
1/4cupblue cheese
1/4cupchopped pecan
3-4dried figs, sliced into small pieces
Pomegranate seeds to garnish
Balsamic Glaze, we buy DeLallo brand
Olive oil to drizzle
Instructions
Toss butternut cubes in 2-3 Tbsp. of avocado oil. Evenly sprinkle cinnamon and allspice, and toss until evenly coated. Lay on foil-lined sheet, 9X13 or larger, spreading pieces so they have enough space to cook. Crack salt and pepper to taste (go light and add more later if it is needed).
Roast at 425 degrees for about 40 minutes
Similarly, toss halved Brussels sprouts in 3-4 Tbsp. of oil. Spread on large, foil-lined baking sheet. Salt and pepper to taste. Roast at 425 for 30-40 minutes.
Remove from oven and allow to cool.
In large salad bowl, layer ingredients; spinach, squash, Brussels sprouts, cheese, pecans, figs, pomegranate seeds, and finally, drizzle with olive oil and balsamic glaze.