Wintergreens, cucumber, shredded carrot, roasted Acorn Squash, Tamari Roasted cashews, Dried Cranberries in RollinGreens sweet mustard sauce made into a dressing with balsamic vinegar
Ingredients:
1 bag of RollinGreens Sweet Mustard Cauliflower Wings
1 lb. Winter Mixed Greens
1/2 cup cashews
1 Carrot
1/4 cup Dried Cranberries
½ Cucumber
3 tbsp Olive oil
3 tbsp Balsamic Vinegar
1 small Acorn Squash
1 tbsp Tamari
Instructions:
Preheat oven to 400 degrees F.
Wash, dry, cut in half and deseed acorn squash
Rub squash with a touch of olive oil and salt.
On a baking tray, add acorn squash and wings, and bake wings for 15 minutes.
Bake squash until top gets color, 20-30 minutes depending on the size.
On a baking tray, roast nuts for 5 minutes or until golden.
Pour Tamari onto nuts and mix, place back into oven for 2 minutes and remove from sheet.
In a serving size salad bowl add triple washed lettuce.
Cut Cucumber, and shred carrot and add to bowl.
Add Nuts and Cranberries
In a small mixing bowl, add RollinGreens Sweet Mustard Sauce with the Olive Oil and Balsamic Vinegar and stir.
