Harvest Salad

If you are looking for a unique and flavorful side dish for your Thanksgiving table, look no further than this fall salad!! The ingredients really highlight my favorite flavors of fall, and I think it will be a hit for you too!

[note: there are no specific measurements on salad ingredients - adjust accordingly based on how many you are looking to serve] 

Ingredients (for salad):

•  mixed greens
• butternut squash (cubed and oven roasted)
• apple(s)
• bacon (cooked and crumbled)
• Brussels sprouts (shaved and oven roasted)
• roasted pumpkin seeds
• dried cranberries and/or pomegranate
• goat cheese

 Maple-Rosemary Vinaigrette:

• 3 tbsp pure maple syrup
• 2.5 tbsp apple cider vinegar
• 1/3c olive oil
• 2 tsp Dijon mustard
• 1 clove garlic, minced
• 2.5 tsp fresh minced rosemary (or 3/4tsp dried)

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Instructions:

1. Combine dressing ingredients in a food processor and blend well. Refrigerate for at least 2 hours before serving.
2. Season butternut squash and Brussels sprouts with olive oil, sale, and pepper. Roast at 350 for about 15-20 minutes, or until squash is soft and Brussels begin to brown. Set aside and allow to cool completely while you prepare the remaining ingredients.
3. Pumpkin seeds can be roasted in the oven at 400 for 5-7 minutes (or until they begin to brown).
4. Assemble the salad as follows: greens, Brussels sprouts, squash, apple, bacon, pumpkin seeds, dried berries, goat cheese.
5. I drizzle a little bit of dressing over the entire salad right before serving, but also allow guests to add more to their liking.