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)
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.