- 4 1/2 tbsp JuJu Royal Extra Virgin Olive Oil
- 1 1/2 tbsp garlic, minced
- 1 cup brussel sprouts, quartered
- 4 tbsp JuJu Royal Ginger Honey
- 3 1/2 tbsp balsamic vinegar
- 1 tbsp pine nuts
- 1 package extra firm tofu
- 1/2 cup pecans
- 1 cup butternut squash, diced
- 3 cups baby arugula
- 1/3 cup pomegranate seeds
- 1 pear, peel and diced
- salt and pepper, to taste
Sauté pan with 1 tbsp oil over medium-high heat, until oil is hot.
Add 1/2 tbsp of garlic and brussel sprouts and leave alone for 2 minutes until golden brown forms at the bottom of the pan.
Add 2 tbsp honey, 1 1/2 tbsp balsamic vinegar and give brussel sprouts a toss and stir around the pan to evenly coat.
Add pine nuts and cook 3 more minutes.
Remove from pan and cool off.
Preheat oven to 375 degrees.
Wrap tofu with paper towel and set something heavy on top to press out extra moisture for 5 minutes.
Unwrap tofu and cut into small cubes, then add to a medium mixing bowl and season with a pinch of salt.
Cook in iron skillet with tbsp of oil over medium heat for 5 minutes, while flipping occasionally to cook on all sides, until tofu is slightly crusted on each side.
Transfer skillet to oven and bake for 15 minutes, or until the tofu crisps up.
Transfer onto paper towel to cool off.
Preheat oven 375 degrees.
Small mixing bowl, toss pecans with honey until nicely coated.
Place pecans on a parchment-lined baking sheet and bake for 10 minutes.
Remove from oven and let cool.
Increase oven to 400 degrees.
In a large bowl, toss butternut squash with 1 tbsp olive oil and garlic. Season with salt and black pepper.
Arrange coated squash on a baking sheet and bake until squash is tender and lightly browned, 25 minutes.
In a large mixing bowl, add remaining ingredients and brussel sprouts, tofu, pecans, butternut squash and salt and pepper to taste. Toss until nicely blended.
Serve immediately and enjoy!