Roasted Vegetable Bowl

Name: Roasted Vegetable Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 Butternut Squash; 8 Brussels Sprouts; 3 Beets; 4 Cups Mixed Kale Greens; 1/2 Cup Feta Cheese; 1 Head Raddichio; 1 whole Pomegranates; 1 Cup Pomegranate Juice; 2 teaspoons Honey; 1 Tablespoon Balsamic Vinegar; 1/3 Cup Olive Oil; 1/2 teaspoon Dijon Mustard; Salt & Pepper

Ingredients

Butternut Squash		1
Brussels Sprouts		8
Beets		3
Mixed Kale Greens		4 Cups
Feta Cheese		1/2 Cup
Raddichio		1 Head
Pomegranates		1 whole

Dressing

Pomegranate Juice		1 Cup
Honey		2 teaspoons
Balsamic Vinegar		1 Tablespoon
Olive Oil		1/3 Cup
Dijon Mustard		1/2 teaspoon
Salt & Pepper

Bring the Pomegranate Juice to a boil over a medium heat.
Boil for 15 minutes or until you have reduced it to about a 1/3 of a Cup.
Allow to cool for at least 10 minutes.
Whisk in the remaining ingredients and place in the fridge to cool.

Bowl

Preheat the oven to 425 degrees.
Trim the Beets and wrap whole in foil, place on a baking sheet. Bake for 45 minutes to 1 hour.
Quarter the Butternut Squash then cut those quarters in half again lengthwise and rub with Olive Oil and season with Salt & Pepper. (if you like cut them across ways to get the pattern in the picture)
Add these to the baking tray with the Beets when there is about 30 minutes left of cooking time.
Quarter the Brussels Sprouts and cook them in a small pan with a little Olive Oil and Salt & Pepper, only cook them for about 5 minutes.
Lay the Salad in a bowl and then layer the Roasted Vegetables and add the Feta and serve with the Dressing.
Add Croutons or nuts if you like.