Ingredients

Bowl

• 1 cup cooked stoked oatrice
• 1lb brussel sprouts
• 16-20oz butternut squash
• 3 shallots
• 1/2 cup sliced almonds
• 1/2 cup goji berries
• 2 cups shredded kale
• Olive oil
• Salt & pepper
• 1/2 tsp cinnamon

Maple Dijon Vinegratte 

• 1/4 cup olive oil
• 1.5 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1tbsp Dijon mustard
• 1 clove garlic or 1tsp garlic powder
• Salt and pepper

Preparation

1. Preheat the oven to 400 F.
2. Add the cubed butternut squash, brussels sprouts and shallots to a large sheet-pan.
3. Drizzle generously with olive oil. Season everything with salt and pepper and  cinnamon.
4. Bake the veggies for 30 minutes. Toss them after 30 minutes and finish baking for another 15-20 minutes.
5. While the veggies cook, prepare your stoked rice.
6. Prepare your dressing by whisking together the olive oil, maple syrup, apple cider vinegar, mustard, garlic and a pinch of salt & pepper until smooth.
7. Once the veggies and rice are ready, assemble everything in a large salad bowl or shallow serving platter with the goji berries, shredded kale and almonds.