Orange Kale & Brussels Salad w/Roasted Cranberries

Ingredients

1 cup Fresh Cranberries

1 tablespoon Sesame Oil

1 tablespoon Coconut Sugar

1 Beet (peeled & thinly sliced)

6 cups salad mix (I used a pre-bagged mix of kale, sliced brussel sprouts, broccoli shreds, and red cabbage)

1⁄4 cup fresh oj (for the dressing)

1⁄4 cup Silk Vanilla Protein + Fiber Almondmilk (for the dressing)

1⁄4 teaspoon Minced Garlic (for the dressing)

2 tablespoons toasted sesame oil (for the dressing)

1 tablespoon Dark Amber Maple Syrup (for the dressing)

1 tablespoon Brown Mustard (for the dressing)

1 tablespoon WHITE Balsamic Vinegar (for the dressing)

1⁄4 teaspoon Sea Salt (for the dressing)

1⁄2 cup pecan halves

1 cutie clementine (diced)

2 tablespoons crumbled goat cheese (optional -- leave off to keep vegan!)

Preheat the oven to 400 degrees.
In a small bowl, combine fresh cranberries, 1 tbsp of sesame oil, and 1 tbsp of coconut sugar. Then lay them in a single layer on a lined baking sheet.
Also lay out the thinly sliced beets in a single layer.
Bake for 15 minutes, then remove from heat.
Combine the dressing ingredients in a small bowl: oj through sea salt.
Toss everything together in a large mixing bowl: salad greens, dressing, roasted cranberries and beets, fresh diced clementines, and pecans.
Serve immediately.