Fall Harvest Salad - Crossroads Community Farm

Ingredients

• 2 dozen brussels sprouts or a cup of shredded cabbage
• 3 small beets
• 1 small butternut squash or sweet potato
• 1/4 cup quinoa
• 1 1/2 apples
• 1/2 cup blue cheese
• 1/2 cup pecans or walnuts
• olive oil for cooking
• 2 tablespoon champagne vinegar
• 1/2 apple
• 2 garlic cloves
• 2 tablespoon Dijon mustard
• 2 tablespoon lemon juice
• 2 tablespoon honey
• 1/2 cup extra virgin olive oil
• salt and pepper to taste