1/2a medium butternut squashpeeled & cut into 1 inch cubes (4 cups)
1lb.brussels sproutstrimmed & halved
3tbsp.extra virgin olive oil
3tbsp.apple cider vinegar
6cupsbaby spring mix lettuce
1medium applecored & chopped
1/4cupblue cheese crumblesor feta
Preheat oven to 400 degrees F.
Add the squash and sprouts to a large bowl.
In a small bowl, add the olive oil, vinegar, maple syrup, and cinnamon. Whisk until well combined. Pour HALF (1/4 cup) of this mixture over the squash and sprouts. Gently stir to coat. Spread them on a large baking sheet in an even layer. Roast for 20 minutes. Gently stir and flip over using a spatula. Cook 15 more minutes. Cool for 5 minutes.
Add the lettuce, apple, pecans, blue cheese, and roasted vegetables to a large bowl.
Add the dijon mustard and salt to the remaining maple cider vinaigrette. Whisk until well combined. Drizzle over the salad.