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Directions
Ingredients
- 1/2 pound butternut squash
- 1/2 pound Brussels sprouts
- 3 Tablespoons olive oil
- Salt and pepper
- 1/4 cup pine nuts, toasted
- 6 cups salad greens
- 1/4-1/2 cup 141133
- 1/4 cup shaved Parmesan cheese
Directions
- Preheat oven to 400 degrees F.
- Peel, cut in half lengthwise and remove seeds from the butternut squash. Cut into 1/2-inch cubes. Trim bottoms off the Brussels sprouts and remove any damaged leaves. Cut in half if large.
- Toss vegetables in a medium bowl with olive oil and season with salt and pepper. Transfer to a rimmed baking sheet. Make sure the vegetables are not overcrowded. Roast for 25-30 minutes, or until the vegetables are tender and golden brown. Remove from oven and cool.
- Place pine nuts on a small baking sheet and bake 4-6 minutes, or until they are golden brown.
- Toss salad greens with vegetables and enough Maple Bacon Balsamic Dressing to lightly coat. Top with Parmesan cheese and pine nuts. Serve immediately
