Harvest Salad With Ezekial Croutons

Winter Harvest Salad with Flax Sprouted Grain Croutons

 Ingredients:

4 slices of Ezekiel 4:9 Sprouted Grain Flax Bread, chopped into cubes  

2 cups Brussels sprouts, halved

1 large sweet potato, peeled and cubed

1/2 cup pomegranate seeds

1/4 cup chopped walnuts

4 cups mixed greens

1 tablespoon olive oil

Salt and pepper to taste

For the dressing:

1/4 cup extra virgin olive oil

2 tablespoons lemon juice

1 tablespoon maple syrup

1 teaspoon Dijon mustard

Salt and pepper to taste

Directions:

1. Preheat the oven to 400 degrees F.

2. Toss the sweet potato cubes and Brussels sprouts with 1 tbs olive oil, ½ tsp salt, and ½ tsp pepper. Spread them on a baking sheet and roast for 25-30 minutes or until golden and tender.

3. On a separate baking sheet, spread the Ezekiel 4:9 Sprouted Grain Flax Bread cubes and bake for about 10-12 minutes until crispy and slightly golden. Season with salt and set aside. 

4. In a mason jar, shake ¼ cup olive oil, 2 tbs lemon juice, 1 tbs maple syrup, 1 tsp Dijon mustard, 1/2 tsp salt, and ½ tsp pepper together to make the dressing. 

5. Combine the roasted sweet potatoes, brussels sprouts, pomegranate seeds, chopped walnuts, and mixed greens in a large salad bowl. Gently mix in the toasted Ezekiel 4:9 Sprouted Grain Flax Bread croutons. Season with extra salt and pepper to taste.

6. To serve, drizzle the prepared dressing over the salad and toss gently to combine. Enjoy! 

*recipe source Food For Life