Name: Roasted Butternut Squash & Brussels Sprouts Harvest Salad with Maple Cider Vinaigrette
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1/2 a medium butternut squash (peeled & cut into 1 inch cubes (4 cups)); 1 lb. brussels sprouts (trimmed & halved); 3 tbsp. extra virgin olive oil; 3 tbsp. apple cider vinegar; 3 tbsp. maple syrup; 1/8 tsp. ground cinnamon; 6 cups baby spring mix lettuce; 1 medium apple (cored & chopped); 1/4 cup pecans; 1/4 cup blue cheese crumbles (or feta); 2 tsp. dijon mustard; 1/4 tsp. salt