*Recipe adapted from Sprouted Kitchen // serves 6

SALAD:

3/4 lb brussel sprouts, halved

3/4 lb cauliflower florets

3 cups kabocha squash, peeled, seeded and cubed into bite sized pieces

2tbsp safflower oil, plus more if needed

1 tbsp white balsamic

3/4-1tsp sea salt

1 tsp fresh ground pepper

1/2 tsp ground nutmeg

few pinches of cayenne

1 cup of cooked white beans such as great northern, cannellini etc, rinsed and drained

1/2 cup of pomegranete seeds

2 cups of arugula

VINAIGRETTE:

1 tbsp horseradish

1 large clove of garlic, peeled and minced

1/2 shallot, minced

1 tsp honey

2 tbsp of white wine vinegar

1/4 cup of safflower oil

sea salt and pepper to taste

handful of fresh chives or parsley

if desired a little goat cheese or parmesan for topping

Preheat oven to 400. In a large bowl toss to coat the brussel sprouts, cauliflower and squash with oil, balsamic, salt, pepper, nutmeg and a few pinches of cayenne. Empty onto a large rimmed baking sheet ( or two if needed ). Roast for 35 minutes until edges are browned.

While the vegetables are roasting make the vinaigrette. In a food processor combine the horseradish, garlic, shallot, honey, white wine vinegar, safflower oil, salt and pepper and herbs. Blend until well combined.

When the Vegetables are removed from the oven add the beans to the hot tray and toss together. Let the vegetables cool for a few minutes then empty to large mixing bowl and add the pom seeds, arugula.Toss.

TO SERVE:

Evenly distribute salad into bowls give each bowl a generous drizzle of dressing and a sprinkle of goat cheese or parm. Enjoy!

*To make this salad a meal I added some wild rice to the mix, delish.

Recipe adapted from 101 cookbooks

spicy lemon coconut sauce:

1 clove of garlic, peeled

1 med jalapeno, chopped and seeded

1 tbsp safflower oil, more if needed

1/2 tsp salt

1 large cooking onion, peeled and chopped or 1 bunch of scallions ( about 8 )

1/2 cup cilantro, chopped

1 14oz can of full fat coconut milk

3 tbsp freshly squeezed lemon juice and a little extra to taste

In a food processor add the garlic, chili and salt. Pulse until a paste forms. Add the oil and the onions, pulse a little more. Add the cilantro and pulse a few more times. Transfer the mixture into a mason jar and add the coconut milk, lemon and a bit more salt if needed. Give the jar a thorough shake, shake, shake and you are done. This can be stored in the fridge for up to a week. You can use it on/in a ton of things! I tried it in a frittata and it was amazing. Check out 101 cookbooks for more ideas.

The rest of it:

2 cups of brown rice

1 cup of peas

a few big handfuls of arugula

cheese for sprinkling, I have made this with swiss, grated sharp white cheddar and feta, all of them tasted great.

Smoked paprika for dusting

Cook the rice according to package. Boil peas in a medium pot of salted water for about 3-5 minutes or until bright green and crisp. Remove from pot and rinse with cold water. Set aside.

To serve: 

Mix together the rice and peas. Divide into bowls, now add the arugula and cheese. Pour on a little  dressing and finish it off with a dusting of paprika. Enjoy.

Recipe adapted from Donna hay

Salad:

• 1 small whole grain  baguette, sliced and grilled
• 4-6 cups arugula or mixed greens of choice
• 2 baby fennel, thinly sliced
• 2 pears, thinly sliced
• blue cheese – As much or as little as you like

Honey Balsamic dressing:

• 1/4 cup of your favourite balsamic vinegar
• 1/2 cup olive oil
• 2 tbsp honey
• salt and pepper to taste

Add all of the above in a small bowl and whisk together. You should have extra dressing…I  recommend pouring it onto a few small plates, and letting your guests dunk their bread!

Slice the baguette and spread with a thin coat of olive oil. Grill until just crispy. Place a few slices of baguette on each plate and then arrange the arugula, blue cheese, fennel and pears. Drizzle with a generous amount of honey balsamic dressing. Serve and enjoy!

*Note – Try topping with some toasted walnuts!