Preparation: 15 minutes
Cook: 45 minutes
Servings: 3-5 servings
Difficulty Level: Medium
BRUSSEL SPROUT SALAD:
- 1-½ pounds brussels sproutstrimmed and shaved
- 2 cups butternut squashpeeled and chopped
- 1 large fugi apple peeled cored, and chopped
- 1/3 cup pomegranate arils
- ½ cup feta cheese crumbles
- 1/3 cup pumpkin seeds
CITRUS MAPLE-CINNAMON DRESSING:
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 tablespoon + 1 teaspoon pure maple syrup
- ¼ teaspoon ground cinnamon
- ¼ teaspoon sea salt to taste
PREPARE THE DRESSING:
Add all of the ingredients for the dressing to a small blender and blend until completely smooth. Set aside until ready to use.
PREPARE THE SALAD:
Preheat the oven to 415 degrees F.
Spread the butternut squash over a baking sheet and drizzle with 1 to 2 tablespoons of olive oil. Use your hands to coat the squash in oil. Sprinkle with sea salt and a dash of cinnamon if desired.
Roast butternut squash for 30 to 40 minutes, stirring half-way through, or until squash is golden-brown and cooked through. Once the butternut squash has finished roasting, set it aside to cool to room temperature.
While squash is roasting, shave all of the the brussel sprouts – Hold the brussel sprouts by the stem on a cutting board, and use a sharp knife to carefully chop (or shave) them into thin slices. Discard the hard stems.
Add the shaved brussel sprouts to a large serving bowl, along with the butternut squash, apple, pomegarante seeds, feta cheese, and pumpkin seeds. Toss in desired amount of dressing until everything is well coated. Taste for flavor and add sea salt to taste.
Serve alongside your favourite entree.