1 tablespoon Justin's Almond Butter (Cinnamon is delicious)

2 tablespoons apple cider vinegar

2 tablespoons olive oil

1 teaspoon honey

salt and pepper (to taste)

2 cups shaved brussels sprouts

2 cups butternut squash, cubed

1/2 pound rainbow carrots, peeled

1 tablespoon olive oil

3 cups arugula

toasted almonds (to garnish)


Cooking Instructions

Preheat oven to 400ºF.

In a small bowl, whisk together almond butter, vinegar, olive oil, honey and salt and pepper. Set aside.

Place brussels sprouts, squash, and carrots on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast 20 minutes, or until slightly crispy.

In a large bowl, toss together arugula and roasted veggies. Drizzle with almond butter vinaigrette and garnish with toasted almonds. Serve immediately.