![[fall-salad.jpeg]] ## Ingredients ### Veggies - 2 cups butternut squash, cubed - 1 small acorn squash, seeded and sliced - 1 lb Brussels sprouts, halved - 3 Tbsp olive oil - 1 tsp garlic powder - 1 tsp dried thyme ### Maple Walnuts - 1/2 cup walnuts, roughly chopped - 2 Tbsp maple syrup - 1/4 tsp cinnamon ### Toppings - 1/2 cup dried cranberries - 1/2 cup feta cheese - Parsley (optional) ## Instructions - Roast veggies - Oven 400F (200C) - Roast for 25-30 minutes - Maple walnuts - Heat skillet - Toast walnuts for 2 minutes - Drizzle syrup over walnuts - Cook for 2-3 minutes until thickened and caramelized - Combine and serve