From the Renzi Kitchen

Roasted Brussels Sprouts & Butternut Squash Salad

Ingredients

#88477  -  12 oz Brussels Sprouts, roasted
#88153  -  2 oz Onions, diced, roasted
#88368  -  2 oz Butternut squash, diced, roasted
#88023  -  2 oz Granny Smith Apples, diced
#73094  -  ½ oz Cranberries, dried
#56049  -  3 fl oz Ken's Apple Cider Vinaigrette
#10775  -  ½ oz Pecans, chopped

 

Instructions

Place first five ingredients in a mixing bowl and toss with Ken's Apple Cider vinaigrette and chopped pecans. Serve immediately.

Download the Recipe Here

Recipe sourced from Ken's Foodservice