Thanksgiving Salad

Ingredients

• 2 cups butternut squash peeled and cut into 1-inch cubes
• 2 cups Brussels sprouts halved
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 5 ounces baby spinach
• 1 cup pecans
• 1 cup pomegranate
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Nutrition

• Calories : 400 calories
• Carbohydrate : 27 grams
• Fat : 33 grams
• Fiber : 8 grams
• Protein : 6 grams
• SaturatedFat : 3.5 grams
• Sodium : 980 milligrams
• Sugar : 13 grams