winter salad with kraut
ingredients
salad
½ cup butternut squash, chopped
½ cup Brussels sprouts, chopped
½ cup beets, chopped
1 Tbsp olive oil
2 cups kale, shredded
2 Tbsp walnut pieces
2 Tbsp dried cranberries
2 Tbsp pomegranate seeds
2 Tbsp toasted pumpkin seeds
¼ cup Wildbrine Red Beet + Red Cabbage Organic Sauerkraut
vinagrette
¼ cup olive oil
2 Tbsp champagne vinegar
1 Tbsp fresh lemon juice
1 tsp honey
1 tsp Dijon mustard
½ shallot, finely diced
¼ tsp salt
¼ tsp pepper
method
Preheat oven to 400°F.
Line a large baking tray with parchment paper.
In a large bowl, combine the Brussels sprouts, butternut squash and beets. Toss with 1 Tbsp. olive oil and a pinch of salt and pepper.
Place the vegetables on the baking tray and bake for 30 minutes, tossing halfway through. Remove from oven and allow to cool.
While the vegetables are roasting, add all ingredients for the dressing into a blender or food processor and blend until smooth.
In a large bowl, combine all salad ingredients including the roasted vegetables and sauerkraut.
Slowly pour the dressing over the salad to your liking, mix well. Store leftover dressing in the refrigerator for up to one week.
photo courtesy of Wildbrine
