Autumn Harvest Salad

Here’s a delicious salad you can prepare for your holiday table!

Ingredients:
1 cup sweet potato, cut in 1/2 inch cubes
1 cup butternut squash, cubed
1 cup carrots, diced or julienned
Toss above veggies in 1 oz olive oil and 2 oz maple syrup, with a little salt and pepper. Roast the veggies on a baking sheet in 400 degree oven for 20-25 minutes until tender. When cooled add:
1 cup dried cranberries
1 cup prosciutto, cooked and crumbled
1 cup toasted pecans
1 cup (4 oz) goat cheese
Toss with 3 cups arugula and/or baby lettuce greens

Add dressing prior to serving.
For the dressing:
Juice of one lemon
1/2 cups olive oil
2 oz maple syrup
1 tbsp dijon mustard
Salt and pepper to taste

You can substitute pasta for the greens for a delightful pasta salad!