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Halloween is almost upon us, and that means that the rest of the major Holidays are going to follow there shortly after! I'm so excited for the upcoming Holiday season, but I've got to say that as usual I'm already planning and stressing out over it all.

It comes with the territory, what can I say?

We're always busy around here hosting family and going to all the fun holiday events that they have around my great city. It's always so much fun, but a very chaotic time for everyone I think. Somewhere between getting little ones off to school, working, decorating, shopping, and holiday events, a better-for-you dinner can get lost in the mix.

That's where Marie Callender's® Pot Pies come in to help make the stress of cooking up a full meal melt away. These pot pies are just like homemade with quality ingredients that start with the golden and flaky crust and ends with the creamy mixture of meat and vegetables. Mmm, tastes like happy in the form of a pie.

For me, there is little that is more comforting than a wholesome warm meal for my family; especially when little effort is required of me! It's comfort in a golden, flaky crust. Today I decided to pair my lovely Marie Callender's® Turkey Pot Pie with a perfectly festive side that's full of fresh produce and is super easy to toss together.

I thought that this Roasted Brussels Sprouts & Baby Green Salad was a perfect pairing for the pot pie. Naturally when I think of turkey, I think of cranberries. I chose to go with pipitas (pumpkin seeds) to stick with the fall theme of the turkey and cranberries, while adding the nice warm crisp and tender roasted brussels sprouts.

Roasted Brussels Sprouts & Baby Green Salad
TheSkinnyFork.com

The Skinny:
Servings: 4 • Size: About 1 1/2 Cup • Calories: 94.3 • Fat: 1.7 g • Carb: 17.6 g • Fiber: 3 g • Protein: 3.4 g • Sugar: 8.9 g • Sodium: 131.5 mg

Ingredients:
Brussels:
12 Oz. Brussels Sprouts, Halved and/or Quartered
2 Tbsp. Balsamic Vinegar
Salt & Pepper to taste

Salad:
5 Oz. Mixed Baby Greens Salad
1/4 C. Dried Cranberries
1/4 C. Pumpkin Seeds
1/4 C. Skinny Honey Mustard Salad Dressing

Directions:
Preheat the oven to 400 degrees F. and line a baking sheet with aluminum foil.

Lightly coat the foil with non-stick cooking spray and set aside.

Toss the brussels with the vinegar in a medium bowl to coat evenly, then spread the brussels sprouts over the prepared pan; season with salt and pepper to taste.

Roast the brussels for 35-40 minutes, tossing around occasionally, until crisp on the outside and tender on the inside.

If you are cooking your brussels at the same time as your pie it may take a few minutes longer for both to cook through fully.

I was able to find everything I needed for this entire meal, including the pot pie and everything to make the salad at my local Walmart.

Once done, remove the baking sheet from the oven and set aside to cool slightly.

In the mean time, toss together the salad ingredients.

Divide the salad evenly among plates and top each with 1/4 of the roasted brussels sprouts.

Serve right away along side your entree and enjoy!