Easy Fall Harvest Rainbow Salad

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

Directions: Mix all of the ingredients together in a bowl and toss with Alstede Farms Poppy seed dressing. If you prefer you can add the squash, Brussel sprouts, and carrots while warm to enjoy a different taste sensation.