Apple Brussels Sprout Butternut Apple Salad


Roasted Brussels sprouts, butternut squash and onions with bacon, dried cranberries and Granny Smith apples tossed with Ken's® Apple Cider Vinaigrette and topped with toasted pecans.





  • 12 fl-oz Brussels sprouts, roasted

  • 2 fl-oz Onions, diced, roasted

  • 2 fl-oz Butternut squash, diced roasted

  • 2 fl-oz Granny Smith apples, diced

  • 1 Tbsp Cranberries, dried

  • 3 fl-oz Apple Cider Vinaigrette

  • 1 Tbsp Pecans, chopped

  • 1 each Parsley, sprig





  1. Place first five ingredients in mixing bowl and toss with Ken's Apple Cider Vinaigrette and chopped pecans.

  2. Remove to serving plate and garnish with parsley sprig and serve.