INGREDIENTS

Quinoa, 2 cups, cooked (according to package instructions)

Butternut squash, 2 cups cubed

Brussel sprouts, 2 cups, halved

Crisp, colorful seasonal fruit, 1/3 cup, chopped

Kale, 1 bunch

Vegetable oil or cooking spray

Lemonette®  Zesty Cumin with Turmeric Dressing, 1 cup (for roasting)

INSTRUCTIONS

Preheat oven to 425° F. Spray a baking sheet with a non-stick cooking spray. Place squash and Brussel sprouts on the baking sheet.

1. Pour 1 cup of Lemonette®  Zesty Cumin over the veggies and toss. Roast on the center rack of the oven for 20-30 minutes (turning the veggies halfway through) until the texture of the veggies is soft all the way through.  Let the veggies cool down after they are done.
2. Remove the stems of the kale and tear into small pieces.
3. For individual servings, in multiple small bowls, arrange equal amounts of kale, quinoa, and roasted veggies. Top with seasonal fruit. We like Pink Lady apples, but a variety of grapes, pears, or apples will work too.
4. Drizzle with more Lemonette®  Zesty Cumin with Turmeric Dressing,
5. Enjoy!