Roasted & Caramelized Brussel Sprout Salad | Coop

Ingredients

• 1-2 organic sweet potatoes, washed, peeled, and diced
• 2 Tbsp. Riojana olive oil
• Salt and Pepper to taste
• 1 bunch organic Kale, washed and torn into bite size pieces
• 1 box Near East Wild Mushroom and Herb couscous
• 1/2 bag Eden’s spicy pumpkin seeds
• ¼ - ½ Cup dried bulk cranberries
• ½ container White River Creamery Feta
• Apple Cider Maple Vinaigrette: 1/4 Cup Bragg’s apple cider vinegar, 2-3 Tbsp. Field Day maple syrup, 1 tsp. Woodstock Dijon mustard, 1/2 tsp. black pepper, 1/4 tsp. salt, Pinch red pepper flakes
• 1/2 Cup Riojana olive oil
• 1 lb. organic Brussel Sprouts, trimmed and cut in half