Roasted Butternut Squash & Brussels Sprouts Harvest Salad with Maple Cider Vinaigrette

INGREDIENTS

1/2

a medium butternut squash (peeled & cut into 1 inch cubes (4 cups))

1 lb

brussels sprouts (trimmed & halved)

3 tbsp

extra virgin olive oil

3 tbsp

apple cider vinegar

3 tbsp

maple syrup

1/8 tsp

ground cinnamon

6 cups

baby spring mix lettuce

medium apple (cored & chopped)

1/4 cup

pecans

1/4 cup

blue cheese crumbles (or feta)

2 tsp

dijon mustard

1/4 tsp

salt