Serves 4
Prep time 10 minutes
Cook time 14 minutes
Ingredients- Butternut pumpkin 1/2
- 1 cup Broccoli
- 1/2 cup Shaved red cabbage
- 2 cups Spinach (chopped)
- 1 cup Kale (chopped)
- 1/4 cup Toasted walnuts
- 4 tablespoons Scallions (just the green parts)
- 2 tablespoons Extra virgin olive oil
- Fresh mint vinaigrette
- 1/2 cup of extra virgin olive oil
- 1/2 cup of lemon juice
- 1/4 cup of fresh mint leaves
- 1 tablespoon of maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions For Salad:
Preheat oven to 200
Peel and dice pumpkin
Cut broccoli into bite sized florets
Place into a bowl with salt, pepper and olive oil to mix together
Place on parchment lined pan and roast until tender (about 10 minutes)
Shave red cabbage on a mandolin or slice thinly
Toast walnuts in a nonstick pan stirring constantly until golden (about 4 minutes)
Slice scallions
Put everything in a bowl with your different types of lettuce, dress and mix well
Instructions For Dressing
Place all ingredients in a food processor and blend until smooth. Keep in a mason jar so you can shake it before use.
