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SHEET PAN SALAD

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

  • Author: 80 Acres Farms
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 Servings 1x

Ingredients

Scale

FOR THE SALAD

4 oz 80 Acres Farms QUEEN CITY

1 small butternut squash, peeled and diced

23 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

½ tsp salt, plus more to taste

pepper, to taste

Instructions

FOR THE SALAD

  1. Preheat oven to 400 degrees.
  2. Place vegetables on a sheet pan. Drizzle with olive oil then sprinkle with garlic salt and pepper and toss.
  3. Roast for 20 minutes or until golden. Flipping halfway.
  4. Remove from oven, allowing to cool slightly.
  5. Top with QUEEN CITY, cranberries, feta, and pecans. Drizzle with dressing.

FOR THE DRESSING

  1. Add all the ingredients to the blender. Blend until smooth and creamy.