• Small package Brussel sprouts, trimmed and halved
  • 1 bunch of grapes, halved
  • 1 4oz goat cheese crumbles
  • 1 bag chopped romaine lettuce
  • 1 bag baby kale
  • 1 5.5oz bag Emerald glazed walnuts
  • 1/2 cucumber, chopped
  • 1/2 red onion, chopped
  • 1 small container fresh blueberries
  • 1 4oz container dried cranberries
  • 1 8oz bag pepitas (or sunflower seeds)
  • 1 bottle strawberry vinaigrette
  • Spray oil
  • Salt
Preheat the oven to 400°F. Place the trimmed and halved Brussels sprouts – cut side down. Brush with oil and sprinkle with salt. Roast the Brussels sprouts until slightly golden brown, have a crispy exterior, and are tender on the inside. Around 30 minutes. Chop romaine lettuce, onion, cucumber, and cut grapes in half. Place all in serving bowl. Add kale, glazed walnuts, dried cranberries, fresh blueberries, and pepitas (as much as you like), add roasted brussel sprouts, then add goat cheese. Mix thoroughly. Add vinaigrette to individual servings. Lasts no more than two days in the refridgerator.