INGREDIENTS
1 lb
cubed butternut squash
1 lb
shredded brussels sprouts
4
medium shallots
1 tbsp
avocado or coconut oil (divided)
salt and pepper
1/4 cup
pumpkin seeds
1/4 cup
pomegranate seeds
3 tbsp
apple cider vinegar
2 tsp
oil (avocado or olive oil)
1 tsp
dijon mustard
1 tbsp
maple syrup
1 tsp
dried thyme