Ingredients
- 4 cups chopped lettuce (romaine, green leaf, red leaf, or kale)
- 2 apples, chopped
- 4 slices bacon, cooked and chopped (or cooked chicken)
- ½ cup butternut squash, cubed
- ½ cup Brussels sprouts, thinly sliced
- ½ cup carrots, cubed
- ¼ cup red onion, thinly sliced
- ¼ cup dried cranberries
- ¼ cup chopped pecans
- ¼ cup crumbled feta or goat cheese
- Alstede Farms Poppy Seed Dressing, or homemade Apple Cider Dressing
Directions
Toss butternut squash, Brussels sprouts, carrots, and bacon with a little olive oil and spread on a sheet pan. Roast at 375°F until tender and browned, stirring once. If using cooked chicken, add after roasting.
Combine roasted vegetables with lettuce, apples, onion, cranberries, pecans, and cheese. Toss with dressing and serve.
Farm Fresh Tip:
Roast the squash, Brussels sprouts, carrots, and bacon together on one sheet pan for easy cleanup and maximum flavor. For a lighter option, use cooked chicken instead of bacon.
Make Your Own Dressing:
Whisk together ¼ cup apple cider vinegar, ⅓ cup olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, salt, and pepper. Add a splash of apple cider for extra seasonal flavor.
