Winter Harvest Salad with Flax Sprouted Grain Croutons

  • 4 slices of Ezekiel 4:9 Sprouted Grain Flax Bread, chopped into cubes   
  • 2 cups Brussels sprouts, halved 
  • 1 large sweet potato, peeled and cubed 
  • 1/2 cup pomegranate seeds 
  • 1/4 cup chopped walnuts 
  • 4 cups mixed greens 
  • 1 tablespoon olive oil 
  • Salt and pepper to taste 

For the dressing: 

  • 1/4 cup olive oil 
  • 2 tablespoons lemon juice 
  • 1 tablespoon maple syrup 
  • 1 teaspoon Dijon mustard 
  • Salt and pepper to taste 

Preheat the oven to 400 degrees Farenheit. 

In a food processor, combine 1 cup of soaked raw cashews, 1/2 cup of nutritional yeast, 2 tablespoons of lemon juice, 1/4 teaspoon of garlic powder, 1/2 teaspoon of sea salt, 1/4 teaspoon of black pepper, and 1/3 cup of water.

Toss the sweet potato cubes and Brussels sprouts with 1 tbs olive oil, ½ tsp salt, and ½ tsp pepper. Spread them on a baking sheet and roast for 25-30 minutes or until golden and tender. 

On a separate baking sheet, spread the Ezekiel 4:9 Sprouted Grain Flax Bread cubes and bake for about 10-12 minutes until crispy and slightly golden. Season with salt and set aside.  

In a mason jar, shake ¼ cup olive oil, 2 tbs lemon juice, 1 tbs maple syrup, 1 tsp Dijon mustard, 1/2 tsp salt, and ½ tsp pepper together to make the dressing.  

Combine the roasted sweet potatoes, brussels sprouts, pomegranate seeds, chopped walnuts, and mixed greens in a large salad bowl. Gently mix in the toasted Ezekiel 4:9 Sprouted Grain Flax Bread croutons. 

To serve, drizzle the prepared dressing over the salad and toss gently to combine. Enjoy!