Warm Autumn Salad with Almond Butter Vinaigrette in a white bowl on a tartan pattern background with gold cutlery

Warm Autumn Salad with Almond Butter Vinaigrette

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Roasted veggies are delicious by themselves. We took the savory flavor of warm roasted vegetables and tossed them with a creamy almond butter vinaigrette. Warm Autumn Salad with Almond Butter Vinaigrette is the perfect main dish or side for any meal.

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Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

6

Icon of cutting board with knife on top in maroon red

PREP TIME:

15 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

20 minutes

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TOTAL TIME:

35 minutes

INGREDIENTS

1 tablespoon JUSTIN’S® Cinnamon Almond Butter
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
½ pound Rainbow Carrots, peeled
1 tablespoon Olive Oil
3 cups Arugula
Toasted Almonds (to garnish)

DIRECTIONS

1. Preheat the oven to 400°F.

2. In a small bowl, whisk together the JUSTIN’S® Classic Almond Butter, vinegar, olive oil, honey, and salt and pepper. Set aside.

3. Place the brussels sprouts, squash, and carrots on a large baking sheet.

4. Drizzle with olive oil and sprinkle with salt and pepper.

5. Roast for 20 minutes or until slightly crispy.

6. In a large bowl, toss together the arugula and roasted veggies.

7. Drizzle with almond butter vinaigrette and garnish with toasted almonds. Serve immediately.

This Recipe Serves 6

INGREDIENTS

1 tablespoon JUSTIN’S® Cinnamon Almond Butter
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
½ pound Rainbow Carrots, peeled
1 tablespoon Olive Oil
3 cups Arugula
Toasted Almonds (to garnish)

DIRECTIONS

1. Preheat the oven to 400°F.

2. In a small bowl, whisk together the JUSTIN’S® Classic Almond Butter, vinegar, olive oil, honey, and salt and pepper. Set aside.

3. Place the brussels sprouts, squash, and carrots on a large baking sheet.

4. Drizzle with olive oil and sprinkle with salt and pepper.

5. Roast for 20 minutes or until slightly crispy.

6. In a large bowl, toss together the arugula and roasted veggies.

7. Drizzle with almond butter vinaigrette and garnish with toasted almonds. Serve immediately.

This Recipe Serves 6

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