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Roasted Butternut Squash and Brussels Sprouts Salad
Ingredients
  • subheading: ROASTED VEGETABLE SALAD:
  • 2.5 cups butternut squash, cubed
  • 2.5 cups brussels sprouts, halved or quartered depending on size
  • 1.5 to 2 tablespoons avocado oil, drizzle over the vegetables
  • kosher salt, season the vegetables
  • cracked black pepper, season the vegetables
  • 1 cup pecans, whole or halved
  • ½ cup dried cranberries
  • 4 slices bacon, thick center cut
  • subheading: MAPLE DIJON DRESSING:
  • ¼ cup extra virgin olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon kosher salt
  • few turns cracked black pepper
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