Name: SHEET PAN SALAD
Prep time: 10 min
Cook time: 20 min
Ingredients: 4 oz. 80 Acres Farms QUEEN CITY; 1 small butternut squash (peeled and diced); 2-3 purple carrots (peeled and sliced); 8 oz. brussels sprouts (sliced); 2 shallots (sliced); ¼ cup feta cheese (crumbled); ¼ cup dried cranberries; ? cup pecan (pieces); 3 tbsp. olive oil; 1 tsp. garlic salt; pepper (to taste); ½ cup olive oil; ¼ cup apple cider vinegar; ¼ cup maple syrup; 2 garlic cloves (peeled); 2 tbsp. whole-grain Dijon mustard; 1 ½ tbsp. fresh lemon juice; ½ tsp. salt (plus more to taste); pepper (to taste)

SHEET PAN SALAD

Fall vibes are strong with this roasted veggie salad and bonus, only one dish to clean.

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Prep Time: 10

Cook Time: 20

Servings: Servings

Ingredients

FOR THE SALAD

4 oz. 80 Acres Farms QUEEN CITY
1 small butternut squash peeled and diced
2-3 purple carrots peeled and sliced
8 oz. brussels sprouts sliced
2 shallots sliced
¼ cup feta cheese crumbled
¼ cup dried cranberries
? cup pecan pieces
3 tbsp. olive oil
1 tsp. garlic salt
pepper to taste

FOR THE DRESSING

½ cup olive oil
¼ cup apple cider vinegar
¼ cup maple syrup
2 garlic cloves peeled
2 tbsp. whole-grain Dijon mustard
1 ½ tbsp. fresh lemon juice
½ tsp. salt plus more to taste
pepper to taste

Instructions

Preheat oven to 400°.
Place vegetables on a sheet pan. Drizzle with olive oil then sprinkle with garlic salt and pepper and toss.
Roast for 20 minutes or until golden. Flipping halfway. Remove from oven, allowing to cool slightly.
Add all dressing ingredients to a blender. Blend until smooth and creamy.
Top with QUEEN CITY, cranberries, feta, and pecans. Drizzle with dressing and enjoy immediately!

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