| 9 | 10 | 213 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 1 |
| 1 tbsp | Balsamic Vinaigrette |
| 1 tsp | Dijon mustard |
| 3/4 cup | Butternut squash (roasted and cooled) |
| 3/4 cup | Brussels sprouts (roasted and cooled) |
| 1/3 cup | Kale (steamed) |
| 2 tbsp | Pomegranate seeds |
| 1 tbsp | Pumpkin seeds (pepitas) (toasted ) |
| 1 pinch | Salt |
| 1 dash | Black pepper |
In a mason jar, layer vinaigrette, butternut squash, brussels sprouts, kale, pomegranate seeds, and pumpkin seeds. Close lid securely, and store in the fridge until you are ready to serve. Toss in a large bowl, and adjust with salt and pepper, to taste.
| Fruit | 0.2 |
| Meat Alternative | 0.2 |
| Vegetables | 2.6 |
