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Roasted Vegetable and Brussels Sprouts Salad
  • 4 beets, peeled and diced;
  • 1 cup butternut squash, diced;
  • 2 sweet potatoes, diced;
  • 24 oz. fresh Brussels sprouts, cored and shredded;
  • 1/4 cup pecans, chopped;
  • 1/4 cup 2 tbsp. olive oil;
  • 2 tbsp. apple cider vinegar;
  • 1 tbsp. Dijon mustard;
  • 1 tbsp. raw honey;
  • Sea salt and freshly ground black pepper;
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