Butternut Squash Pasta Salad

INGREDIENTS

4 tbsp

Thrive™ Algae Oil - divided

1 cup

Cooked Pasta of Choice (I used Acini di Pepe)

4 cups

Cubed Butternut Squash

16 oz

Brussels Sprouts - halved then quartered

1/2 cup

Raw Pecans - roughly chopped

1 cup

Pomegranate Arils (dried cranberries can be used instead)

1/4 cup

Thrive™ Algae Oil

2 tbsp

Apple Cider Vinegar

1 tsp

Stone Ground Mustard

1 tbsp

Pure Maple Syrup

Zest of 1 Orange

1 tbsp

Fresh Orange Juice

1/4 tsp

Sea Salt

1/8 tsp

Ground Pepper