Roasted Vegetable Salad

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Ingredients:

1 container of Organic Baby Arugula

1 package of Butternut Squash, diced

15-20 Brussel Sprouts, cut in half

1 package of Goat Cheese

½ cup Walnuts

½ cup Pumpkin Seeds

1 cup Craisins

Olive Oil

Balsamic Vinegar

Honey

Add: Cinnamon, Nutmeg, Ginger, Salt, Pepper

Mix Squash and Brussels with Olive Oil, and spices to coat. Bake at 350 for 30 minutes or until softened. Place Arugula in a shallow dish. Top with Nuts, Cheese, and Craisins.  Drizzle Olive Oil, Balsamic Vinegar and Honey over salad. Mix well and serve.

Theresa DeLorenzo