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Harvest Salad

A fall-inspired salad with roasted vegetables, crisp greens, and a maple vinaigrette.

Prep: 20 minCook: 25 min6 servings
Harvest Salad

Instructions

  1. 1

    Toss squash and Brussels sprouts with 1 tbsp oil, salt, pepper.

  2. 2

    Roast at 400°F for 20-25 min until tender.

  3. 3

    Whisk remaining oil, maple syrup, vinegar, Dijon, salt, pepper.

  4. 4

    Arrange greens on platter.

  5. 5

    Top with roasted vegetables, cranberries, pecans, goat cheese.

  6. 6

    Drizzle with dressing.