A hearty fall salad featuring squash, Brussels sprouts, bacon, apple, and a creamy lemon & hemp dressing.
Begin by cooking your vegetables. Aside from the squash, you can steam your veggies. To roast everything together, preheat oven to 400F.
Chop veggies up and lay on parchment-lined pan, coated evenly with a small drizzle of olive oil. For acorn squash, simply cut in half, remove seeds, and cut into thick slices. Alternately, cook halves flesh down. Cook for 35-40 minutes.
Place spring mix on plate and add roasted veggies to the side.
Top with apple slices, bacon strips, a drizzle of dressing, and a sprinkle of desired nuts/seeds.
Add all ingredients to blender and blend on high until smooth.
Use right away and store any leftovers in airtight container for up to 1 week.
Feel free to use any dressing that you like for this salad.
This salad can be whipped up much quicker if you use pre-cooked, leftover veggies!