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2026-10-12 04:14:10

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Mediterranean Roasted Butternut & Brussels Sprouts Holiday Salad Ingredients 4 cups butternut squash, peeled and cubed 4 cups Brussels sprouts, halved 2 tablespoons extra-virgin olive oil 1 teaspoon dried oregano ½ teaspoon garlic powder ½ teaspoon smoked paprika Salt and black pepper, to taste 3 cups mixed greens or baby spinach ½ cup pomegranate seeds ⅓ cup dried cranberries ⅓ cup toasted walnuts or pecans ⅓ cup crumbled feta cheese ¼ cup thinly sliced red onion 2 tablespoons chopped fresh parsley Mediterranean Dressing 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 1 small garlic clove, minced Salt and black pepper, to taste Instructions Roast the vegetables: Preheat the oven to 425°F (220°C). Toss the butternut squash and Brussels sprouts with olive oil, oregano, garlic powder, smoked paprika, salt, and pepper. Spread them on a large baking sheet in a single layer. Roast for 25–30 minutes, turning halfway through, until tender and caramelized around the edges. Make the dressing: Whisk together olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper until smooth. Assemble the salad: Add mixed greens to a large bowl. Top with the warm roasted squash and Brussels sprouts, pomegranate seeds, cranberries, walnuts, feta, red onion, and parsley. Drizzle with the Mediterranean dressing and gently toss. Serve immediately while the roasted vegetables are warm.

Mediterranean Roasted Butternut & Brussels Sprouts Holiday Salad Ingredients 4 cups butternut squash, peeled and cubed 4 cups Brussels sprouts, halved 2 tablespoons extra-virgin olive oil 1 teaspoon dried oregano ½ teaspoon garlic powder ½ teaspoon smoked paprika Salt and black pepper, to taste 3 cups mixed greens or baby spinach ½ cup pomegranate seeds ⅓ cup dried cranberries ⅓ cup toasted walnuts or pecans ⅓ cup crumbled feta cheese ¼ cup thinly sliced red onion 2 tablespoons chopped fresh parsley Mediterranean Dressing 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 1 small garlic clove, minced Salt and black pepper, to taste Instructions Roast the vegetables: Preheat the oven to 425°F (220°C). Toss the butternut squash and Brussels sprouts with olive oil, oregano, garlic powder, smoked paprika, salt, and pepper. Spread them on a large baking sheet in a single layer. Roast for 25–30 minutes, turning halfway through, until tender and caramelized around the edges. Make the dressing: Whisk together olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper until smooth. Assemble the salad: Add mixed greens to a large bowl. Top with the warm roasted squash and Brussels sprouts, pomegranate seeds, cranberries, walnuts, feta, red onion, and parsley. Drizzle with the Mediterranean dressing and gently toss. Serve immediately while the roasted vegetables are warm.

FIRST CRUISE COMING UP IN 3 DAYS SO EXCITED 🛳️🌞🏖️🐳🌊🛟🩴🏄🏽‍♀️🩱⚓🌴⛱️#goviral

FIRST CRUISE COMING UP IN 3 DAYS SO EXCITED 🛳️🌞🏖️🐳🌊🛟🩴🏄🏽‍♀️🩱⚓🌴⛱️#goviral

Homemade bread recipe without beating (simple cooking scenario) Cathedrals 500 g wheat flour (approx. 3 and 1/2 cups) 10 g of dried organic yeast (1 sachet) 1 sugar 1 shallow teaspoon of salt 350 ml of warm water 2s olive oil or oil Lighting mode In a large bowl place warm water, sugar and yeast. Mix lightly and let stand for 5-10 minutes until foam forms. Add olive oil and salt. Mix. Add all the flour and mix with a spoon until a moist, sticky dough forms. No need to. Cover the bowl with cloth or plastic and let it rest for 1 hour or until doubled in size. After growing, stir the dough lightly just to remove excess air. Place the dough in a greased form or lined with parchment paper. Cover and let rest for another 30 minutes. Preheat the oven to 200°C for 10 minutes. Bake for 35 to 40 minutes or until the bread is golden brown. Let it cool down a little before cutting

Homemade bread recipe without beating (simple cooking scenario) Cathedrals 500 g wheat flour (approx. 3 and 1/2 cups) 10 g of dried organic yeast (1 sachet) 1 sugar 1 shallow teaspoon of salt 350 ml of warm water 2s olive oil or oil Lighting mode In a large bowl place warm water, sugar and yeast. Mix lightly and let stand for 5-10 minutes until foam forms. Add olive oil and salt. Mix. Add all the flour and mix with a spoon until a moist, sticky dough forms. No need to. Cover the bowl with cloth or plastic and let it rest for 1 hour or until doubled in size. After growing, stir the dough lightly just to remove excess air. Place the dough in a greased form or lined with parchment paper. Cover and let rest for another 30 minutes. Preheat the oven to 200°C for 10 minutes. Bake for 35 to 40 minutes or until the bread is golden brown. Let it cool down a little before cutting

ابويا ربانا على دا🥺❤️مافي احلى من الرضا❤️#foryou #احمد_العوضي #اكسبلور #foryoupage #حالات_واتس

ابويا ربانا على دا🥺❤️مافي احلى من الرضا❤️#foryou #احمد_العوضي #اكسبلور #foryoupage #حالات_واتس

#mvxhhg #hghgg #kgfyy #bfhhrr #kgfyy #pufygf #hghgg #mgfyy #lhghg #nvchgg #phttt #ncvhg #phggh #nvhgtt #bcchgf

#mvxhhg #hghgg #kgfyy #bfhhrr #kgfyy #pufygf #hghgg #mgfyy #lhghg #nvchgg #phttt #ncvhg #phggh #nvhgtt #bcchgf

#Godzilla Minus Zero Drone Show at Dodger Stadium #GodzillaMinusZero #GodzillaMinusOne #Dodgers #GodzillaEras @ゴジラ映画情報【公式】 @Los Angeles Dodgers

#Godzilla Minus Zero Drone Show at Dodger Stadium #GodzillaMinusZero #GodzillaMinusOne #Dodgers #GodzillaEras @ゴジラ映画情報【公式】 @Los Angeles Dodgers

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