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–+ servings
80 Acres Farms Sheet Pan Salad

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 minutes
Cook Time: 20 minutes
Servings: 4 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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