Winter Salad with Squash and Beets

Name: The Ultimate Winter Salad
Yield: 6
Cuisine: Salads
Ingredients: 1 beet cut into 1/2-inch squares; 1 cup diced butternut squash cut into 1/2-inch squares; 1 can chickpeas drained; 2 Tbsp olive oil; 1 Tbsp smoked paprika; 6 cups finely chopped kale; 2 cups shredded Brussels sprouts; 1/4 cup salted sunflower seeds; 1/4 cup pomegranate seeds; 1/3 cup goat cheese crumbles or hunks of soft goat cheese; 2 cloves garlic microplaned; 1 Tbsp honey; The juice and zest of 1 lemon; 1 Tbsp Dion mustard; 1/2 tsp kosher salt; 1/4 pinch of red pepper flakes; 2 Tbsp rice vinegar; 3 Tbsp olive oil

The Ultimate Winter Salad

Yield: 6-8

This is the ultimate Winter salad with greens, seeds, roasted veggies, creamy cheese and sweet fruit, and crunchy nuts

Ingredients

For the salad

1 beet cut into 1/2-inch squares
1 cup diced butternut squash cut into 1/2-inch squares
1 can chickpeas drained
2 Tbsp olive oil
1 Tbsp smoked paprika
6 cups finely chopped kale
2 cups shredded Brussels sprouts
1/4 cup salted sunflower seeds
1/4 cup pomegranate seeds
1/3 cup goat cheese crumbles or hunks of soft goat cheese

For the dressing

2 cloves garlic microplaned
1 Tbsp honey
The juice and zest of 1 lemon
1 Tbsp Dion mustard
1/2 tsp kosher salt
1/4 pinch of red pepper flakes
2 Tbsp rice vinegar
3 Tbsp olive oil

Instructions

Cube your beets and squash and spread onto a baking tray with your chickpeas and season generously with the olive oil and paprika
Bake at 400 for 30 min
Finely chop the kale and Brussels sprouts and add them to a big salad bowl
To make the dressing, Microplane the garlic and add it to a mason jar with sea salt, mustard, red pepper flakes, honey, vinegar, and olive oil
Shake vigorously until you get a creamy texture
Toss in pomegranates, sunflower seeds, goat cheese, dressing, chickpeas, squash, and beets
Toss everything together and serve garnished with more pomegranate seeds