Harvest Salad

Ingredients

• 1 medium Butternut Squash (peeled, seeded, and cubed)
• 1 pound Brussels Sprouts (trimmed and halved)
• 1/2 Red Onion (thinly sliced)
• 1 Apple (such as Honeycrisp or Gala, cored and diced)
• 1/2 cup Dried Cranberries
• 1/2 cup Pecans (chopped)
• 3 tablespoons Olive Oil
• 2 tablespoons Maple Syrup
• 2 tablespoons Apple Cider Vinegar
• 1 teaspoon Dijon Mustard
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 5 ounces Arugula
• 4 ounces Goat Cheese (crumbled (optional))

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   In a large bowl, toss butternut squash, brussels sprouts, and red onion with 2 tablespoons of olive oil, salt, and pepper.

3. 3

   Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

4. 4

   While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard, and the remaining 1 tablespoon of olive oil.

5. 5

   In a large bowl, combine the roasted vegetables, arugula, diced apple, dried cranberries, and pecans.

6. 6

   Pour the dressing over the salad and toss gently to combine.

7. 7

   Top with crumbled goat cheese, if desired, and serve immediately or chill for later.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.