Brussels Sprout Butternut Squash Salad with Creamy Dressing

• Vegan
• Gluten free

• Produce

  • 3 cups Baby spinach, fresh
  • 1 cup Brussels sprouts
  • 1 cup Butternut squash
  • 1/2 cup Cranberries, fresh

• Refrigerated

  • 1/4 cup Silk unsweetened almond milk

• Condiments

  • 1 1/2 tsp Agave nectar or maple syrup
  • 1 tbsp Dijon mustard

• Baking & Spices

  • 1 tbsp Nutritional yeast
  • 1 Pinch Pepper
  • 1/8 tsp Salt
  • 1 Salt & pepper
  • 1/2 tsp Sugar
  • 1 Pinch Turmeric, ground

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1 Cooking oil spray

• Nuts & Seeds

  • 1/4 cup Cashews, raw
  • 2 tbsp Pistachios

Found on veganyackattack.com

Description

Directions

• Preheat oven to 375F and line a baking sheet with parchment paper or a silicone mat.
• Spray a thin layer of cooking oil, then spread the sliced squash and brussels sprouts out in a single layer. Spray with another light coat of cooking oil and sprinkle salt and pepper over the top. Place in oven for 11 minutes, then flip each piece and roast for another 11-13 minutes, or until the edges are browning slightly.
• While the veggies are roasting, place the cranberries in a small pan over medium high heat. Once you can hear them begin to sizzle, sprinkle sugar over them and roll them around the pan until coated. Remove from heat and set aside. (make dressing)
• Place spinach/arugula mix on a large platter or in a large bowl; once veggies are done, place them over the greens, along with the sugared cranberries and pistachios. Drizzle with dressing and serve.
• Drain cashews and place all ingredients in a blender; puree until very smooth. Add more unsweetened almond milk if your blender is struggling to puree; season with salt and pepper to taste.