Description
This winter salad serves as a large, healthy main dish filled with in-season vegetables and seeds.
Ingredients
Scale
- 1 head romaine
- 1 small bunch Brussels sprouts (about 15 bulbs)
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups cubed butternut squash
- 3 handfuls shaved Brussels sprouts
- 1 cup slivered almonds
- Olive oil
- Balsamic vinegar
- Salt and pepper
Instructions
- Preheat oven to 350
- Combine Brussels sprouts, broccoli and cauliflower in baking dish and toss with olive oil, salt and pepper.
- In separate baking dish combine squash and Brussels sprouts shavings and toss a light coating of olive oil, salt and pepper.
- Place both dishes in oven on middle rack and roast for 30 to 40 minutes or until lightly browned.
- Broil on high for 5 to 7 minutes then allow to cool for 10 minutes.
- Slice romaine in half lengthwise, one half to each plate, arranging leaves around 3/4 of the plate.
- Top romaine leaves with veggies, pomegranate seeds and slivered almonds.
- Drizzle with olive oil and balsamic vinegar.
- Prep Time: 20 mins
- Cook Time: 45 mins