Easy Fall Harvest Rainbow Salad | Alstede Farms

Ingredients

• 4 cups chopped lettuce (we used a variety of lettuces from the farm, romaine, green leaf, red leaf & mizuna)
• 2 chopped apples (we selected fuji and sun crisp to have a variation in tastes and colors)
• 4 slices of thick sliced bacon cooked and chopped (can substitute cooked chicken if preferred)
• 1/2 cup roasted butternut squash (cubed and roasted in 375 degree oven with olive oil until browned)
• 1/2 cup Brussel sprouts (thinly sliced and roasted in 375 degree oven with olive oil until browned)
• ½ cup roasted carrots (cubed and roasted in 375 degree oven with olive oil until browned)
• ¼ cup thinly sliced red onion
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 1/4 cup crumbled feta or goat cheese