Fall Harvest Salad
FALL HARVEST SALAD
Fall is my absolute favorite time of the year. Breezy weather, a hot cup of herbal tea, and a warming meal makes fall so wonderful! One of my favorite combinations are roasted vegetables over fresh greens.
To make this salad:
1 cup halved brussels sprouts
1/2 cup chopped honey nut butternut squash
1 pear halved
1/4 cup crushed pecans
1 small beet diced
1 tsp pumpkin spice
1 tbsp Olive oil
Salt & Pepper
1 handful of arugula
1. Preheat the oven to 350 degrees. Line a baking pan with parchment paper.
2. Toss vegetables in olive oil, mineral salt, and pepper .
[Brussels, beets, squash]
4. Sprinkle pear halves with pumpkin spice
5. Roast vegetables + pear for 30 minutes.
6. Serve over fresh arugula with your favorite fall dressing.
{I used Tessemae’s zesty ranch}
