This warm salad is inspired by a lunch I had up in Snowmass back in December and haven't been able to stop thinking about it! I knew right away I had to create this one with my own spin and it's instantly become a favorite! Schär rustic bread makes for some delicious crunch on this salad! It's the perfect mix of healthy and filling with a ton of flavor! This one is great on its own (this is how I eat it), but it can also be a side or a base for your favorite protein.
What You'll Need:
For the vegetable salad:
• 2 cups butternut squash, diced
• 1-2 carrots, shaved into ribbons
• 2 cups Brussels sprouts, cut in half
• Gluten Free Bread
• Burrata Cheese
• Avocado Oil
• Salt & Pepper
For the vinaigrette:
• 2 tbsp chopped fresh chives
• 1 tsp onion powder
• 1/2 tsp oregano
• 1/2 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• 1/4 cup quality olive oil
• 1 tsp honey
• 2 tbsp champagne vinegar
• Salt & pepper
How To:
≥≥ Preheat the oven to 400º. On a nonstick baking sheet, or lined baking sheet, place your butternut squash, shaved carrot and Brussels. Drizzle with a little avocado oil, salt and pepper. Bake for 10ish minutes or until roasted, but not mushy.
≥≥ Let's make the vinaigrette! In a bowl, place your vinegar, spices, and honey. Then whisk in your olive oil slowly. Add salt and pepper as needed.
≥≥ Now we're going to make some crispy bread! Slice up your gluten free bread into cubes. Drizzle with a little olive oil, salt and pepper. Pop into the oven on a baking sheet, on broil, for just a few minutes. Watch them so they don't burn!
≥≥ In a bowl, combine some of the roasted vegetables, some crispy bread chunks, top with burrata and drizzle with the vinaigrette.
Comments