Although spring is upon us in California it still feels like winter. Here is one of the warm winter salads we had on repeat to give us nourishing and cozy vibes. It is so simple to make and the cheese from our friendly local cheese farm, Toluma Farms, makes it extra special.
Ingredients:
4 cups Arugula
2 cups chopped Brussel Sprouts
1 medium Delicata Squash
1 can Cannellini beans
1 package of Koto'la cheese or Feta style cheese
1 tbs McEvoyy Ranch Olive Oil
Dressing:
2 tbs McEvoy Ranch Olive Oil
1 tbs Apple Cider Vinegar
1 tbs Maple Syrup
Salt & Pepper to taste
How to prepare:
Pre-heat oven to 350 degrees.
Clean all veggies. Chop Brussel Sprouts in half. Chop Delicata Squash in half and scoop out the seeds with a spoon and cut into 1/4 inch crescent shapes. Toss Brussel Sprouts and Delicata Squash with light olive oil, salt, pepper and place in oven at 350 degrees for 20 minutes. Place arugula, in large bowl add in beans, brussel sprouts, squash and crumble Koto'la cheese on top. In a separate bowl whisk dressing ingredients and pour over salad. Toss together until the dressing is lightly coating the ingredients.
We highly recommend learning about your local farms and shopping with them. Not only are you supporting small businesses you are with out a doubt getting fresher and more nutrient dense ingredients which is better for your health.
move well be well