INGREDIENTS

2 tbsp Pompeian Smooth Extra Virgin Olive Oil

1 cup cooked wild rice (cooled)

1 cup roasted seasonal veggies (brussels sprouts, butternut squash, and carrots)

2 cups fresh mixed greens (baby spinach and arugula)

2 tbsp dried cranberries

2 tbsp crumbled goat cheese (optional)

2 tbsp roasted pumpkin seeds or almonds

 

For the dressing:

2 tbsp Pompeian Robust Extra Virgin Olive Oil

1 tbsp Pompeian Red Wine Vinegar

1 tsp Dijon mustard

1/2 tsp honey or maple syrup

Salt and pepper to taste

PREPARATION

  1. Preheat your oven to 400°F (200°C).
  2. Toss the brussels sprouts, butternut squash, and carrots with 1 tablespoon of Pompeian Smooth Extra Virgin Olive Oil, a pinch of salt, and pepper.
  3. Spread them on a baking sheet and roast for 25 minutes or until tender and caramelized.
  4. In a small bowl, whisk together 2 tablespoons of Pompeian Robust Extra Virgin Olive Oil, Pompeian Red Wine Vinegar, Dijon mustard, honey, salt, and pepper until smooth and emulsified.
  5. In a large bowl, start with a layer of fresh mixed greens.
  6. Add the cooked wild rice, then top with the roasted veggies, dried cranberries, and goat cheese (if using).
  7. Drizzle the dressing generously over the bowl, ensuring every layer gets coated.
  8. Sprinkle with roasted pumpkin seeds or almonds for a satisfying crunch. Serve immediately and savor the winter vibes.

Tip: Store components separately in airtight containers and keep dressing on the side to maintain freshness. Reheat veggies as needed, and assemble just before serving to enjoy this hearty, healthy winter classic. The bold flavor of Pompeian Robust EVOO makes each bite irresistible! Enjoy within 3-4 days for the best quality.

 

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