As the crisp air of autumn rolls in, it brings with it a cornucopia of vibrant seasonal produce.  Among the stars of this bountiful harvest are the earthy sweetness of butternut squash and the hearty green goodness of broccoli. When combined in a salad, these ingredients create a

symphony of flavors and textures that epitomize the essence of the season.  Our Broccoli and Roasted Butternut Squash Salad is a celebration of this fruitful time of year, where every bite delivers a caramelized richness, and a burst of freshness.

– Cook Time: – 20 mins – Total Time: – 1 hour 37 minutes – Servings: 6-8

For the salad: – 5 cups broccoli florets and stems, chopped – 3 cups butternut squash, chopped into 1/2-inch thick chunks – 2 cups shredded cabbage – 3/4 cup chopped red onion – 1 cup sweetened dried cranberries – 2/3 cups roasted pumpkin seeds,

– 1 1/2 tablespoons olive oil – 1/8 teaspoon salt – 1/8 teaspoon black pepper

For the dressing: – 1 rounded cup mayonnaise – 2 tablespoons apple cider vinegar – 1/4 rounded cup sugar – 1/8 teaspoon salt – 1/4 teaspoon black pepper