This salad is a medley of delicious veggies.
- Prepare Harvest Salad: Preheat oven to 400°F. From lemon, squeeze 1 tablespoon juice into medium bowl; add Brussels sprouts, oil, salt and pepper; toss to coat. On large rimmed baking pan, evenly spread Brussels sprouts. Roast 30-35 minutes or until golden brown and edges become crisp, stirring once halfway through cooking.
- Meanwhile, prepare Maple-Mustard Dressing: From orange, squeeze 2 tablespoons juice into small bowl. Add remaining dressing ingredients; with whisk, stir until well blended.
- To serve, with whisk, stir dressing. In large bowl, toss arugula, romaine and onion with dressing until evenly coated. Top with cheese, cherries, pumpkin seeds and warm Brussels sprouts.
268 Calories Per Serving
SATURATED FAT: 4G