1 head of Broccoli, cut into small florets
3 cubed Butternut Squash
1 Red Onion, cut into thick slices
1 bulb of Garlic
1.50 tsp Olive Oil
0.50 tsp Sea Salt
1 bunch of Tuscan kale
0.33 cup Olive Oil
2 tbsp Balsamic Vinegar
1 Egg Yolk
0.50 tsp Black Pepper
0.33 cup Almonds (roughly chopped)