Roasted Veggie Winter Salad

Recipe: Roasted Veggie Winter Salad

Serves 4

Prep time: 20 minutes

Cook time: 30 minutes

Ingredients:

• One bag brussels sprouts; washed and thinly sliced

• One medium yellow onion, sliced thinly

• One medium butternut squash or acorn squash; peeled and diced

• One cup prepared couscous, quinoa, or orzo

• crumbled goat cheese, feta, or blue cheese

• 1/4 cup choppped walnuts or pecans (optionally toasted to enhance flavor)

• 1/2 cup fresh pomegranate seeds

• 1 large apple; sliced (honey crisp, fuji, Granny Smith)

• salt, italian seasoning, dried cayenne, thyme

  For the Glaze:

• 1 cup balsamic vinegar

• 1/4 cup brown sugar

Instructions:

1. Wash and dice the veggies.

2. Preheat oven to 375 degrees F.

3. To a lined sheet pan, add the diced squash and drizzle with olive oil and salt/preferred spices. Bake for 10 minutes and remove from oven.

4. While the squash bakes, make your quinoa, couscous, or orzo according to package directions. Set aside to keep warm.

5. Take the pan the squash is on and add the brussels sprouts and onions and give them a good mix. Return to the oven for 10-15 minutes, or until the squash is fork tender.

6. To a small pot, add the balsamic vinegar and the brown sugar. Heat over medium heat until reduced to a thicker syrup. This should take between 15-20 minutes.

7. Seed the pomegranate, slice the apples, and crush the nuts while everything is cooking. Timing takes practice but helps in the long run.

8. Assemble: To your favorite plate or shallow bowl arrange the roasted veggies, quinoa, nuts, seeds, apples, and cheese. Drizzle the balsamic glaze over top and serve!