Brussels Sprout Salad with Roasted Butternut Squash Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: • 1 lb. Brussels sprouts
• 2 cups butternut squash, peeled and diced
• 1 large apple, chopped
• 1/3 cup pomegranate arils
• ½ cup feta cheese crumbles
• 1/3 cup pumpkin-spiced (or plain) pumpkin seeds
Dressing Ingredients
• ¼ cup ollive oil
• ¼ cup lemon juice
• 1 Tbl. + 1 tsp. Pure maple syrup
• ¼ tsp. Sea salt to taste
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Directions: |
Directions:Prepare Dressing:
Mix all ingredients in a jar with a lid. Shake until thoroughly blended. Set aside.
Prepare Salad:
Preheat the oven to 425 degrees. Spread the diced squash on a baking sheet and drizzle with 1 to 2 tablespoon of olive oil. Use your hands to coat the squash in oil. Sprinkle with sea salt.
Roast squash for 30 to 40 minutes, stirring half way through or until squash is golden brown and cooked through. Cool to room temperature.
Slice the Brussels sprouts by holding the stem and, using a sharp knife, slicing thinly. Add the sprouts to a large serving bowl with the squash, apple, pomegranate seeds, feta cheese, and pumpkin seeds. Toss with dressing until ingredients are well coated.
Taste for flavor and add sea salt to taste. |
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Personal
Notes: |
Personal
Notes: This salad illustrates fall veggies in a totally new light. Crunchy sprouts, creamy roasted squash, crispy apples and pomegranate, salty feta and spicy pumpkin seeds combine in a totally unexpected way. During the pandemic, eating meals at home has become the new norm.
This salad will awaken your taste buds. Enjoy! Please feel tree to edit as needed.
My creative juices have been diverted of late to developing children's sized mittens from boiled wool from old sweaters and lined with cashmere for the Highfield Hall holiday bazaar.
(A note from Peggy Wolman: Along with being a wonderful cook, Joan's mittens for adults and children are the best!)
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This recipe for Brussels Sprout Salad with Roasted Butternut Squash is from