Name: Roasted Butternut Squash and Cauliflower Salad with Lemon-Honey Vinaigrette
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: serves 4-6
Ingredients: 1/2 large butternut squash, peeled, seeded and cut into 1-inch cubes; 1 whole head cauliflower, cut into small florets of equal size; Olive oil; Salt and pepper; 1 1/2 tsp sumac; 4 oz chopped kale; 4 oz baby spinach; 2 tbsp lemon juice; 6 tbsp extra virgin olive oil; 1 tsp Dijon mustard; 2 tbsp good quality honey; Salt and Pepper; 3 oz goat cheese, crumbled; 1-2 tbsp toasted pine nuts; 1-2 tbsp slivered almonds; 1-2 tbsp walnuts; 1 tbsp black raisins