Step 1

In a medium sauce pan on medium heat, saute brussel sprouts and butternut squash with olive oil and balsamic for 5 minutes until softened

Step 2

Prepare salad by laying a bed of greens in bowl (amount varies by individual preference)

Step 3

On top of salad bed place thinly sliced apples, candied pecans, and butternut squash/brusselsprout combo

Step 4

In a small bowl mix maple syrup, lemon juice, olive oil, dijon mustard, and salt and pepper

Step 5

Drizzle dressing over prepared Fall Salad and serve