This is made in our house at least twice a week for dinner. It's easy, delicious and definitely nutritious. Using seasonal ingredients (which is important to us)!
Green base: (always use dark leafy greens for this salad)
Arugula and Spinach. As much or as little as you want!
Vegetables: Sauté diced red onion and sliced brussels sprouts on medium heat with 2 tbsp olive oil. Garnish vegetables with PINK salt, black pepper and a little garlic. Again, eyeballing the amount. I usually sauté the red onion and brussels sprouts together until brussels sprouts are almost blackened (it's just how I like them...extra charred and extra crispy)! Once they form some color, I'll add the butternut squash into pan (again, as much or as little as your want), along with some sliced beets and chopped raw walnuts. They will start sizzling automatically, which is OK! Once all veggies are sautéing together, I will drop a few splashes of organic balsamic vinaigrette into pan. (Just keep in mind that it WILL sizzle...so keep the splashes under control)! Let sit together in B.V for a few extra minutes. Once prepared, add veggies and nuts on top of dark leafy greens.
To garnish bowl, sprinkle goat cheese on top with a few dried cranberries. Add an extra splash of balsamic vinaigrette (NOT over doing it on the BV).
So delicious and simple.
A heart warming bowl for the cold nights ahead.
As well as a great side dish for this Thanksgiving or Christmas.
Enjoy, xo
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