Ingredients
- 5 ounces baby kale or spinach
- 2 cups cubed butternut squash (or a 12-ounce bag of pre-cut butternut squash)
- 2 cups halved Brussels sprouts
- 1 Honeycrisp apple, sliced
- 1 cup shredded carrots
- 5 ounces crumbled goat cheese
- 1/2 cup dried cranberries
- 1/4 cup pomegranate seeds
- 1/3 cup pumpkin seeds
Maple Vinagrette:
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon rubbed sage or thyme (whichever you prefer or have on hand)
- 1/4 teaspoon ground cinnamon
Instructions
1. Preheat oven to 400 degrees F. Put the butternut squash and Brussels sprouts onto a pan, spray with olive oil, add salt and pepper and roast in the oven for 30 minutes.
2. While the veggies roast, make the dressing. In a medium bowl, add the olive oil, apple cider vinegar, maple syrup, salt, pepper, rubbed sage or thyme, and cinnamon and mix until the mixture has thickened.
3. Once the veggies are roasted, you can put the salad together in two ways. 1) Mixing it all together or 2) Making individual plates.
Click here to find out more. --> Fall Harvest Salad Recipe with Maple Vinaigrette - Perchance to Cook