Ingredients:
For the Salad
- 3 cups radicchio
- 2 cups sourdough, torn into pieces and toasted in a pan with olive oil and butter until brown on all sides (about ¾ of a baguette)
- 1 cup smoked gouda, cubed
- 2 cups roasted butternut squash (cubed, tossed in olive oil, and roasted in the oven at 450°F for 20 minutes)
- 2 cups shredded brussels sprouts
- 1 honeycrisp apple, diced
- 1/2 cup toasted pecans
- 1/2 cup dried cranberries
For the Dressing
- 1/2 cup olive oil
- 1/4 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions:
- Combine all the salad ingredients in a large bowl.
- Whisk together the dressing ingredients until smooth.
- Pour the dressing over the salad, toss to coat, and serve immediately.