1 cup diced butternut squash
1⁄2 tablespoon avocado oil
pinch garlic powder & cayenne
8 cups spring greens (coarsely chopped)
1⁄2 cup coarsely chopped honey roasted pecans (or sub plain pecans to keep vegan)
1 Avocado (pitted and diced)
1 cup chopped brussels sprouts (raw --- approximately 4 brussels sprouts)
1⁄4 cup diced red onion (optional)
1⁄3 cup maple bourbon dressing* (recipe below)