1 lb. organic Brussel Sprouts, trimmed and cut in half
1-2 organic sweet potatoes, washed, peeled, and diced
2 Tbsp. Riojana olive oil
Salt and Pepper to taste
1 bunch organic Kale, washed and torn into bite size pieces
1 box Near East Wild Mushroom and Herb couscous
1/2 bag Eden’s spicy pumpkin seeds
¼ - ½ Cup dried bulk cranberries
½ container White River Creamery Feta
Apple Cider Maple Vinaigrette
1/4 Cup Bragg’s apple cider vinegar
2-3 Tbsp. Field Day maple syrup
1 tsp. Woodstock Dijon mustard
1/2 tsp. black pepper
1/4 tsp. salt
Pinch red pepper flakes
1/2 Cup Riojana olive oil
Preheat oven to 425.
Place parchment paper or silicone mat on a baking sheet, place sweet potatoes and Brussel sprouts on, add 2 T olive oil, toss to coat, salt and pepper.
Roast for 20 minutes, turn over, and roast for another 5-10 minutes. You might have to remove the Brussel Sprouts and return the sweet potatoes to roast longer if needed.
While your veggies are roasting, make your couscous according to package instructions. Fluff when done and set aside to cool.
Make your dressing and set aside. Taste and adjust as needed.