This salad is packed full of delicious fall flavors.
Preheat the oven to 400. Toss the brussels sprouts and butternut squash separately with 2 tablespoons of olive oil, salt, and pepper. Pour them on a sheet pan and roast for 35-40 minutes, until crisp on the outside and tender on the inside. Set aside to cool.
While veggies are cooking, chop the apples or pears and prepare the vinaigrette.
To make the vinaigrette, combine all ingredients in a container with a lid and shake.
Prepare salad by topping the spring greens mix with roasted veggies, apples or pears, craisins, pecan pieces, and cheese. I like to display mine in organized rows for presentation. Pour dressings over the top of the salad and toss to combine.