@menubygabriel: Wait ‘til you taste these… Today’s salad celebrates winter’s best—crispy roasted Brussels sprouts, hearty quinoa, and crunchy walnuts meet the vibrant freshness of spinach and red cabbage, all tied together with a zesty balsamic vinaigrette. Packed with seasonal flavors and textures, this bowl is as cozy as it is energizing! Here’s what’s in the bowl: Spinach Red cabbage Roasted Brussels sprouts Quinoa Walnuts Dried cranberries Balsamic vinaigrette Balsamic Vinaigrette: ½ cup balsamic vinegar 1 cup extra virgin olive oil 1 tbsp Dijon mustard 2 tbsp honey Salt and pepper to taste Roasted Brussels Sprouts: 1. Trim and halve the Brussels sprouts. 2. Toss with olive oil, salt, and pepper. 3. Roast at 450°F for 15-20 minutes, shaking halfway through, until golden and crispy. Enjoy this flavorful, nutrient-packed bowl! Like, comment, and subscribe for more salad inspiration. Can’t wait to share Day 19, we’ll see you tomorrow!

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2024-11-20 03:42:10

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