Ingredients
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2 small red onions
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2 medium beets
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1 (12 oz) pkg halved Brussels sprouts
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1/2 head cauliflower, cut into 2-inch pieces
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1 (20 oz) pkg cubed butternut squash
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9 tbsp olive oil, divided
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1 tbsp Dijon mustard
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1 tbsp apple cider vinegar
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1 tbsp maple syrup
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1/2 (5 oz) pkg Nature's Promise® Baby Spinach and Spring Mix
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2 (8.8 oz) pkgs Nature's Promise® Precooked White Quinoa
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1/2 cup dried cranberries
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1/2 (4 oz) Taste of Inspirations® Goat Cheese Log, crumbled
Steps
1
Preheat oven to 425°F. Line 2 large baking sheets with parchment. Peel the onions and beets and cut each into thin wedges. Divide beets and onions between prepared baking sheets along with the Brussels sprouts, cauliflower, and squash. Drizzle with 6 tbsp oil and season with salt and pepper. Toss to coat. Roast 30–35 min., until vegetables are tender, stirring halfway.
2
Meanwhile, in a small bowl, whisk together remaining 3 tbsp oil, mustard, vinegar, and maple syrup. Season with salt and pepper. When vegetables are done roasting, add the greens to a baking sheet, tossing with vegetables to wilt.
3
Microwave the quinoa according to package directions and divide evenly among bowls. Top with vegetables and drizzle with dressing. Top with dried cranberries and goat cheese.
