Ingredients

• Creamy Cranberry-Shallot Dressing
• 4 tablespoons Cranberry sauce
  
• 2 teaspoons Dijon mustard
  
• ¹/₃ cup Low fat plain Greek yogurt
  
• 2 tablespoons Finely chopped shallots
  
• 2 tablespoons Cider vinegar
  
• 1 tablespoon Extra virgin olive oil
  

• Harvest Chopped Salad
• 3 cups Butternut squash, cut into bite sized pieces
  
• 2 tablespoons Olive oil
  
• 1 Salt and pepper
  
• 1 Avocado, pitted and diced
  
• 1 Apple, seeded and diced
  
• Juice from one lemon
  
• 3 cups Chopped kale, stems removed
  
• 1 ¹/₂ cups Shredded raw Brussels sprouts
  
• ¹/₂ cup Pomegranate seeds
  
• 1 cup Toasted pecans