Roasted Winter Greens Salad

Ingredients

• ½ lb brussels sprouts
• 1 bunch baby broccoli
• 2 tablespoons olive oil 
• ½ teaspoon salt 
• 1 bunch kale
• 1 head butter lettuce
• ½ cup slivered roasted almonds (optional, for crunch)

• 1/4 cup white wine vinegar (or lemon juice)
• 1/2 cup olive oil
• 2 tablespoons Dijon mustard
• 1/4 cup goat cheese
• 1 garlic clove (minced)
• 1/2 teaspoon coarse salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat 1 baking sheet in oven to 425°F.
2. Prep veggies: cut Brussels sprouts into think slices (3-4 cuts) from top to bottom, roughly chop broccoli, kale and butter lettuce.
3. Add Brussels and broccoli to a bowl with 2 tsp olive oil, salt and pepper - toss to coat.
4. Carefully remove baking sheet from the oven and line with parchment paper or foil. 
5. Add brussels and broccoli to baking sheet, return to oven and roast for 25 minutes.
6. Add kale and remaining 1 Tbsp of olive oil a large pinch of salt and pepper to a large salad bowl. 
7. Using clean hands, gently massage kale and let rest for 5-10 minutes.
8. Place all the dressing ingredients in a jar with a tight fitting lid and shake vigorously to combine or whisk together in a bowl.
9. When the veggies are cooked and have cooled slightly, add them to the salad bowl with the  salad greens and almonds (if using) and pour the dressing over top. Toss then serve right away.