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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}

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