Roasted Autumn Salad

Dare you to make this Salad for Thanksgiving

Ingredients:

1 bag of arugula

1/2 lb of brussel sprouts *halved*

1 cup autumn squash *cubed*

1/2 red onion *chopped*

4 rainbow carrots *chopped*

4 tbsp. butter or ghee

1 tsp. rosemary

1/2 cup pumpkin seeds

1 tbsp. maple syrup

1 tsp. cinnamon

Sea salt & pepper to taste

1 clove of garlic *minced*

Directions:

1. Preheat oven to 400.

2. Add squash to a sheet pan with 1 tbsp. of melted butter, rosemary and salt + pepper.

3. Add brussel sprouts, carrots & onion to a separate pan. Drizzle 2 tbsp. melted butter. Sprinkle sea salt + pepper & minced garlic on the vegetables.

4. Place both the squash and vegetables in the oven, cook for 30-37 minutes or until golden brown.

5. While those cook assemble pumpkin seeds on a separate pan with 1 tablespoons of melted butter, maple syrup and sea salt.

6. Place pumpkin seed pan in a 350 degree oven for 5-8 minutes.

7. Assemble your salad by laying down a bed of arugula. Then add roasted vegetables, squash & pumpkin seeds.

Dress it up:

⁃ 1 tbsp. Olive Oil

⁃ 2 tbsp. Red wine vinegar

⁃ 1 tbsp. Maple syrup

⁃ 2 tbsp. Dijon mustard

⁃ 1 tsp. Sea Salt

⁃ 1/4 tsp. Pepper

⁃ 1 Lemon *juiced*

*mix all ingredients & drizzle over salad*

#thanksgivingsalad #autumnsquash