Let's Get Roasted Salad

Salad Ingredients

• 2 cup roasted butternut squash peeled and ¾ inch diced

• 2 cups crispy brussels sprouts (trimmed and halved)

• 1 tablespoon maple syrup

• 2 tablespoons olive oil

• 2 teaspoons Kosher salt divided

• 1 teaspoon coarsely ground black pepper divided

• 6-8 cups each of Vision Greens Zesty Arugula and Fancy Spring Mix

• 1/2 cup black walnut halves toasted

• 1/4 cup Friulano cheese

Vinaigrette Dressing

• Pan juice from roasted vegetables

• 3/4 cup apple juice or apple cider

• 2 tablespoons apple cider vinegar

• 2 tablespoons shallots minced from one large red onion

• 2 teaspoons Dijon Mustard

• ¼ cup olive oil

Instructions

1. Prep the oven and squash/brussels sprout seasoning: Preheat the oven to 400°F.

2. Toss the squash and brussels sprouts: Place the butternut squash cubes and brussels sprouts halves on a large baking sheet. Drizzle with maple syrup and 2 tablespoons of olive oil. Sprinkle them with 1 teaspoon kosher salt, and ½ teaspoon black pepper. Toss to ensure that all pieces are coated.

3. Roast and turn: Place the baking sheet in the oven and roast for 20-25 minutes until squash and sprouts are tender, turning once halfway through. In the last 5 minutes.

4. Make the vinaigrette: Place the apple juice, cider vinegar, and minced shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6-8 minutes, or until reduced to 1/4 cup. Remove from heat.

5. Finish the dressing: Off the heat, whisk in the Dijon mustard, 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk until emulsfied.

6. Assemble the salad: Place equal parts of Vision Green’s Arugula and Lettuce Mix in a large salad bowl. Pour over the dressing and give it a big toss. Add the roasted butternut squash and crispy brussels sprouts.

7. Finish and serve: Top it off with toasted black walnuts and Friulano cheese. Taste and season with salt and pepper.

Notes

• Cool the butternut squash salad dressing slightly. This ensures the greens stay super crisp and do not wilt upon mixing.

• Dress just before serving. Again, this keeps the integrity of the greens and remaining ingredients intact.