Roasted veggies are delicious by themselves. We took the savory flavor of warm roasted vegetables and tossed them with a creamy almond butter vinaigrette. Warm Autumn Salad with Almond Butter Vinaigrette is the perfect main dish or side for any meal.
1 tablespoon JUSTIN’S® Cinnamon Almond Butter
2 tablespoons Apple Cider Vinegar
2 tablespoons Olive Oil
1 teaspoon Honey
Salt and Pepper (to taste)
2 cups Shaved Brussels Sprouts
2 cups Butternut Squash, cubed
½ pound Rainbow Carrots, peeled
1 tablespoon Olive Oil
3 cups Arugula
Toasted Almonds (to garnish)
1. Preheat the oven to 400°F.
2. In a small bowl, whisk together the JUSTIN’S® Classic Almond Butter, vinegar, olive oil, honey, and salt and pepper. Set aside.
3. Place the brussels sprouts, squash, and carrots on a large baking sheet.
4. Drizzle with olive oil and sprinkle with salt and pepper.
5. Roast for 20 minutes or until slightly crispy.
6. In a large bowl, toss together the arugula and roasted veggies.
7. Drizzle with almond butter vinaigrette and garnish with toasted almonds. Serve immediately.
I’m a sucker for a great doughnut, but sometimes I want to eat a whole dozen of them. My doctor tells me that eating that much fried dough isn’t good for me, but I’ve found a loophole. My Baked Cinnamon Almond Butter “Churro” Doughnuts are baked not fried. You still probably shouldn’t eat a dozen of them by yourself though.
Is there anything more magical than warm muffins fresh from the oven? Mmm, I can almost smell them now. These are just like Mama Justin used to make with the added bonus of JUSTIN’S® Maple Almond Butter. My almond butter poppy seed muffins are sure to make you float in the air like those old-timey cartoons. Okay, maybe not. But, they are super good.
I like my smoothies to be just like me: sweet and powerful. Justin’s Ultimate Green Drink is the perfect way to kick off a workout or just get ready for the day. It’s packed with chia seeds, protein powder, and JUSTIN’S® Classic Almond Butter for a great flavor that’ll make you grow up big and strong!
Campfire treats are great all year round! When you’re in the mood for something sweet, soft, and delicious, look no further than these Peanut Butter Cup S’mores Cookies. It’s a marshmallow on a JUSTIN’S® Classic Peanut Butter cookie, with a melted JUSTIN’S® Dark Chocolate Mini Peanut Butter Cup in the middle. All this s’mores talk got me in the mood for a campfire treat. Until next time!
1 tablespoon JUSTIN’S® Cinnamon Almond Butter
2 tablespoons Apple Cider Vinegar
2 tablespoons Olive Oil
1 teaspoon Honey
Salt and Pepper (to taste)
2 cups Shaved Brussels Sprouts
2 cups Butternut Squash, cubed
½ pound Rainbow Carrots, peeled
1 tablespoon Olive Oil
3 cups Arugula
Toasted Almonds (to garnish)
1. Preheat the oven to 400°F.
2. In a small bowl, whisk together the JUSTIN’S® Classic Almond Butter, vinegar, olive oil, honey, and salt and pepper. Set aside.
3. Place the brussels sprouts, squash, and carrots on a large baking sheet.
4. Drizzle with olive oil and sprinkle with salt and pepper.
5. Roast for 20 minutes or until slightly crispy.
6. In a large bowl, toss together the arugula and roasted veggies.
7. Drizzle with almond butter vinaigrette and garnish with toasted almonds. Serve immediately.
This recipe makes it easy for you to eat your veggies. And your cake. And your waffles! This Spiralized Carrot Cake Waffle is breakfast and dessert all in one!
