I crave big bowls of roasted veggies in the winter. There’s something about them coming out of the oven, sizzling hot and vibrant, that makes me swoon. Instead of just eating them straight from the pan (which I frequently catch myself doing) I try to mix them in salads to enjoy a more balanced meal.
This blend of butternut squash, cauliflower, and brussel sprouts is one of my new favorites. Not only is it gorgeous to look at, but it’s packed with protein, veggies, complex carbs, and healthy fats.
Roasted brussel sprouts and cauliflower with sweet butternut squash and pomegranate are balanced out by the rich nutty flavor of the toasted walnuts, arugula, and quinoa. Then, it’s drizzled in a comforting and subtly sweet maple lemon tahini that draws you in a little more with each bite.
Feel free to mix up the veggie variations in this mix; this is just the blend that I had on hand. The walnuts can be substituted for pepitas or sunflower seeds to make it nut-free, and the pomegranate seeds can be swapped for cranberries or another dried fruit of choice if you prefer.
The recipe is also gluten-free, dairy-free, and refined sugar-free! Next time you catch yourself snacking on veggies off the pan, try throwing them in a salad like this! You’ll be amazed by how good it tastes, and how good it makes you feel!