Floating Olive Branch
Plant Based Collection: Winter Rainbow Salad



Teriyaki Brussel Sprouts, Onions & Beets: 

2 cups brussel sprouts, halved 

3-4 red beets, peeled and halved or quartered 

3-4 yellow beets, peeled and halved or quartered 

3-4 cipollini onions, peeled 

1-2 shallots, peeled and halved or quartered 

2 tablespoons Teriyaki Infused Dark Balsamic Vinegar 

2 tablespoons Savory Butter Infused Olive Oil 

Pinch of salt and pepper 



1/4 cup lemon juice 

2 tablespoons maple syrup 

1/4 cup Pesto Infused Olive Oil 

1/4 cup Savory Butter Infused Olive Oil 

Salt and pepper to taste 


3 cups Tuscan kale, chopped 

1 cup red cabbage, chopped or shredded 

1 cup multi-colored carrots, shaved or grated 

1/2 cup radish, sliced or quartered 

2-3 tablespoons pecans or walnuts, chopped 



Preheat oven to 400°F and line a large baking sheet with aluminum foil. Place Brussel sprouts, beets, and onions on the baking sheet and drizzle with balsamic and olive oil. Sprinkle the veggies with salt and pepper and place in the oven. Roast for 15-20 minutes or until the veggies are tender. Remove from the oven and set aside. 

Place lemon juice, maple syrup, pesto olive oil, and savory butter olive oil in a medium bowl, whisk until blended, and season to taste with salt and pepper. Refrigerate the vinaigrette until ready to serve. 

Divide kale and cabbage between salad bowls or plates and top with carrots, radishes, and roasted veggies (Brussels sprouts, beets, and onions). Drizzle with vinaigrette (or serve with vinaigrette on the side) and sprinkle with chopped nuts before serving.