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How to Store Once you assemble, dress, and toss the salad, I recommend serving it that day
shop this recipe other recipes Cobb Style Mason Jar Salad Rainbow Chopped Salad with Honey Apple Vinaigrette Baby Greens and Strawberry Salad Autumn Salad with Balsamic Vinaigrette from votes Ingredients Autumn Salad 3 cups brussels sprouts shredded 2 cups butternut squash peeled and cubed avocado oil spray teaspoon salt teaspoon ground black pepper teaspoon rubbed sage cup pomegranate arils cup pepitas/pumpkin seeds Balsamic Vinaigrette cup balsamic vinegar cup extra virgin olive oil 2 tablespoons fresh basil chopped 2 teaspoons dijon mustard salt & pepper to taste Instructions Autumn Salad Preheat the oven to 425F
Oil and Vinegar Contains the natural flavors of vegetable oil and a mellow vinegar
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