-Roasted Acorn Squash Cut acorn squash in half, scoop the seeds out, rub olive oil on both halves, and season with sea salt and black pepper- bake with Brussels, may take up to 40 minutes, cook till fork easily pierces to center
-Place Greens in a bowl
-Add sliced Turkey, Avocado, cranberry sauce and walnuts
-Fore dressing, In a small bowl mix in 2 Tablespoons of olive oil with 1 teaspoon dijon mustard, 1 Tablespoon balsamic vinegar, and 1 teaspoon of honey
-Add 1/4 teaspoon of minced garlic, salt, pepper, and red pepper flakes
-Whisk with fork until well blended
-When brussel sprouts and acorn squash are done, add to salad
-Add dressing and enjoy!
