This salad is sure to keep you full and warm on chilly December days. It is vegan and gluten-free and packed with protein.
Toss brussels sprouts, chickpeas, and butternut squash in coconut oil and pepper, then roast them in the oven until they are soft. Meanwhile, cook some quinoa and shred some baby spinach or kale. In a bowl; add the quinoa, roasted veggies/chickpeas, and spinach. Top with sunflower seeds or pecans and dried cranberries. I recommend a balsamic vinegarette or apple cider vinegar dressing.