Ingredients
- Mason Dixie Garlic Parmesan Biscuits
- Kale greens
- Blue cheese
- Blue cheese dressing
- Roasted butternut squash
- Roasted Brussels sprouts
- Shredded raw beets
- Pumpkin seeds
- Pomegranate seeds
- Olive oil
- 1 tsp. dried basil
- 1 tsp. dried sage
- 1 tsp. dried dill
- 1 tsp. dried tarragon
- 1 tsp. dried thyme
- 1 tsp. dried oregano
How to Bake
- Bake biscuits according to package and let sit out on the counter overnight
- Preheat oven to 375 degrees
- Cut baked biscuits into cubes and toss with olive oil and dry seasonings
- Spread the seasoned biscuit cubes on a tray lined with parchment paper
- Bake for 20 mins
- While the biscuit croutons bake, chop roasted butternut squash, shave Brussels sprouts, and crumble the blue cheese
- Toss together all salad ingredients and top with biscuit croutons and blue cheese crumbles and enjoy!
