Stonewall Kitchen, Maple Bacon Balsamic Sossing, 11 Fl Oz (330 ml)

Balsamic Maple Bacon Roasted Vegetable Salad

Skin and grain 1/2 lb. Butt squash. Cut into 1/2-inch cubes. Trim 1/2 lb. Brussels sprouts and cut in half. Toss vegetables with 3 Tbsp. Olive oil and season with salt and pepper. Transfer to a rimmed baking sheet and bake at 400ºF for 25-30 minutes or until vegetables are tender and golden brown. Toss 6 cups salad greens with cooled vegetables and bacon balsamic dressing until lightly coated. Top with 1/4 cup shaved Parmesan and 1/4 cup toasted pine nuts. Serves 4-6.

Shake well before use.

After opening, refrigerate.