Welcome to Part 2 of my Balsamic Roasted Brussels Sprouts and Butternut Squash. Need a refresher on part 1? Check it out HERE
Since I have been insanely busy with school lately I have been trying hard to think of dishes that I can make that will transfer into an awesome lunch the next day. However, eating the same thing for 3 days in a row gets boring, so switching it up a bit keeps my tongue and belly happy. So why not take some leftover veggies, add some protein, eat it cold and call it a salad?
This is so unbelievably easy that it can be done the morning of, and really it doesn't even need a recipe but I felt compelled to share because it tastes so darn good.
Cold Balsamic Roasted Brussels Sprouts and Butternut Squash Salad
Time: 5 mins CPS: $0.60 L of D: Undergraduate
- Left over Balsamic Roasted Brussels Sprouts and Butternut Squash (recipe here)
- 1/2 cup Chickpeas
- Small handful of Dried Cranberries
- 1 Tsp of Balsamic Vinegar
- A bit of lemon zest
Put all ingredients in a dish. Pour over balsamic vinegar (I just wanted an extra little kick to boost the flavour).
Eat cold. I found it best at room-temperature
- Sliced Almonds?
- Goat cheese?
- Feta cheese?
- Anything you want really!