A blend of tender and crunchy lettuce topped with roasted squash and Brussels sprouts drizzled with a maple pumpkin vinaigrette is the perfect dish for fall.
1quart cubed butternut squash,(about 1 medium squash)
8ounces Brussels sprouts,cut in half
1cup whole pecans,toasted
3/4cup dried cranberries
Maple Pumpkin Vinaigrette
1/4 cupolive oil
2 tablespoons apple cider vinegar
6 tablespoons maple syrup
1 teaspoon pumpkin pie spice
Instructions
Heat oven to 400°F.
Combine the canola oil, pumpkin pie spice and salt in a small bowl. Place the butternut squash in a large bowl; drizzle with half of the canola oil mixture and toss to coat. Arrange squash in a single layer on a baking sheet. Place the Brussels sprouts in the same large bowl; drizzle with the remaining canola oil mixture and toss to coat. Arrange Brussels sprouts, cut side down, in a single layer on another baking sheet. Bake vegetables for 25-30 minutes or until tender. Cool to room temperature.
To make the dressing, whisk all ingredients together in a small bowl.
Arrange Fresh Express® Butter Supreme in a large bowl. Add the butternut squash, Brussels sprouts, pecans, and dried cranberries. Drizzle with dressing; toss to coat.