Ingredients:
- 3 cups peeled and diced butternut squash
- 3 cups halved brussels sprouts
- 1 tbsp maple syrup
- 1 tsps sea salt (optional) and pepper
- 3 cups leafy greens, such as romaine lettuce
- 1/4 cup parsley leaves
- 1 tbsp lemon juice
1/2 tsbp cayenne pepper
- 1/2 tbsp raw honey
- 1/3 cup of dry cranberries
Directions:
Preheat oven to 430F/220C. Line a large baking sheet with parchment paper.
Add the butternut squash and brussels sprouts to the baking sheet. Drizzle with maple syrup and sprinkle sea salt and pepper on top. Stir until evenly coated.
Roast or steam for 15-25 minutes, until the vegetable are tender. Remove from oven and set aside.
In a medium-sized bowl, add the leafy greens, herbs, lemon juice, cayenne pepper, and raw honey. Toss until evenly coated.
Place the leafy greens on a serving bowl or platter and top with roasted (or steamed) vegetables and cranberry-orange sauce. Serve immediately. Enjoy!
Serves 2-3
