The Kitchen Sink

Salad Ingredients:
1/2 cup toasted sunflower or pumpkin seeds
2 cups broccoli or cauliflower heads
2 cups butternut squash or sweet potatoes
3 cups Brussels sprouts halved
2 cups garbanzo beans (drained)
3 tablespoons pomagranate seeds or fresh blackberries
– Shaved parmesan
The Dressing:
3 tbsp Serrano Honey Vinegar or Plain White balsamic
1 tbsp Worcestershire
1 tsp Dijon mustard
2 teaspoons green onion
1 teaspoon salt
1/2 cup Garlic or Gremolata EVOO
For the dressing:
Whisk together all liquid ingredients and set aside.
For the salad:
-Coat broccoli/cauliflower in EVOO, salt and pepper and bake for 15 to 20 min at 400 degrees.
-Coat with oil, salt and pepper and roast the sweet potatoes/ squash and sprouts on separate rack/sheet for same ammount of time.
Let roasted veggies cool and then combine them in a salad bowl with the beans and fruit.
Coat liberally with dressing and toss until evenly coated! Enjoy!