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

1/4 cup feta cheese, crumbled

1/4 cup dried cranberries

1/3 cup pecan pieces

3 Tbsp extra virgin olive oil

1 tsp garlic salt

pepper, to taste

FOR THE DRESSING

1/2 cup extra virgin olive oil

1/4 cup apple cider vinegar

1/4 cup maple syrup

2 garlic cloves

2 Tbsp whole-grain Dijon mustard

1 1/2 Tbsp lemon juice

Â1/2 tsp salt, plus more to taste

pepper, to taste