Roasted Winter Vegetable Salad


1 small head broccoli, chopped into florets

about 14 brussels sprouts, halved

1/2 butternut squash, peeled and chopped into 1/2" cubes

1/4 cup pomegranate seeds

1 small bunch kale, preferably lacinato, washed and chopped

1 bunch mixed salad greens

1/4 cup shredded Parmesan cheese {optional}

2 tsp extra virgin olive oil

for the dressing ~

3 tbsp extra virgin olive oil

juice of 1/2 orange

juice of 1/2 lemon

small squeeze of agave nectar or honey

small pinch of sea salt and pepper


Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place the broccoli florets, halved brussels sprouts and butternut squash on the baking sheet and drizzle with two teaspoons olive oil. Toss to coat. Place in the oven to roast for about 30 minutes, tossing halfway through.When veggies have finished roasting, remove from the oven and let cool.

Make the dressing while the vegetables cool. Mix together the olive oil, orange juice, lemon juice, agave nectar, salt and pepper in a small dish or jar. Mix well until combined and smooth. Pick out the citrus seeds if necessary.

To assemble the salads, divide the chopped kale and salad greens between two large bowls. Toss well. Top with roasted veggies, pomegranate seeds and cheese, if using. Toss both salads well and drizzle dressing over both.