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.

Justin's signature in maroon red
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

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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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