55: Roasted Winter Veggie Salad

Since it's Winter - what better time to make a Roasted Winter Veggie Salad! I served it alongside the Poppy Seed Mushroom Chicken Casserole.

Ingredients:

1 head of broccoli, chopped
1/2 lb brussel sprouts, quartered
1/2 butternut squash, peeled and diced
1/4 cup pomegranate seeds
1 small bunch of kale, chopped
1 bunch of spring salad mix
1/2 can hearts of palm*
1/4 cup grated parmesan/romano cheese
*not pictured

dressing:
3 tbsp extra virgin olive oil
juice of 1/2 orange
juice of 1/2 lemon
a little agave nector (or honey)
S&P
a little apple cider vinegar

The How To:
Preheat oven to 400
Line a baking sheet with foil
Place broccoli, brussel sprouts, and squash on the baking sheet and drizzle with oilve oil
Cook for about 30 minutes
After cooking, remove to cool
While cooling - all the ingredients for the dressing and shake until combined
In a large bowl mix all remaining ingredients and top with dressing (or leave on the side)

It turned out to be a very pretty salad.  Will liked it, but thought it was just another salad.  Andy and I really loved the salad, he gave it two thumbs and a foot up!  Either way, this dish is Will approved!