2 lbs brussels sprouts, quartered
6 pieces bacon
1 small delicata squash, thinly sliced
1 small green apple, diced
1 small shallot, thinly sliced
½ c toasted pecans (omit for AIP)
⅓ c dried cranberries
½ tsp salt
For the vinaigrette
¼ c olive oil
3 Tbs apple cider vinegar
1 Tbs maple syrup
½ tsp dried thyme
¼ tsp salt
Keywords: brussels sprouts, warm salad, paleo, gluten-free