You're welcome for not posting a cookie recipe ;) Although I do have one that I can't wait to share with you, I decided to get the year started with a healthy, delicious salad. During the colder months, I tend to go for hearty greens and like to include something warm... probably because I'm always cold.
The brussels sprouts were a new addition to this salad, a regular in my kitchen, and I like adding a little variety to the greens. The toppings depend on what vegetables get roasted each week, and sometimes I even remember to add goat cheese and toasted pecans!
Kale & Brussels Salad w/Butternut Squash
inspired by Joanne & Brandi
3c butternut squash cubes
1 head kale
12oz brussles, trimmed
pomegranate arils
For the dressing:
3T extra virgin olive oil
2T grade B maple syrup
2T white balsamic vinegar
1t dijon
salt and freshly ground pepper, to taste
Preheat the oven to 400deg.
Add butternut squash to a bowl and toss with a drizzle of olive oil, coarse sea salt and freshly ground black pepper. Spread onto a baking sheet and bake for 20-30min, or until tender.
While the squash is roasting, prepare the salad greens. Wash and de-stem the kale, then tear into pieces or roughly chop. Add kale to a large bowl. Thinly slice the brussels sprouts and add them to the kale. Prepare the dressing by adding ingredients to a small bowl (could also use a measuring cup or shake up in a tightly sealed jar). Pour dressing over greens and toss well to combine. Set greens aside.
Once the squash is roasted, remove from the oven. Plate salad greens, then top with butternut squash and pomegranate arils before serving.
What's your favorite kind of salad in the winter months?? Did you make any resolutions for 2013?
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