Sort ingredients
ccvv
QR Code
Listen
Pdf
Preheat your oven to 425 degrees. Prep your butternut squash, brussel sprouts and cauliflower - chop so they're all roughly the same size (you want them quite small for this salad). Cut a lemon in half.
On a baking sheet (lined with parchment for easy clean up), hit with olive oil, salt and pepper. Toss. Throw into oven until golden brown, stirring halfway through. This should take about 30 minutes.
Boil pearl couscous, drain, and place into large bowl with a touch of olive oil and fluff. Add roasted veggies, feta, arugula/spinach (optional), herbs, pumpkin seeds.
Vinaigrette: squeeze juice from roasted lemon halves, ACV, mustard, maple, salt, olive oil. Add to salad - toss to combine.