Warm Brussels Sprouts Salad
Ingredients:
For the dressing
- 1/4 cup olive oil
- 1 tablespoon maple syrup
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
For the salad
- 4 cups shaved / thinly sliced Brussels sprouts
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 butternut squash, peeled, seeds scooped out and cut into 1 inch cubes
- 5 tablespoons olive oil
- 2 teaspoons Garam Masala seasoning
- 1 1/2 cup fresh cranberries
- 1/4 cup butter
- 2 tablespoons maple syrup
- 1/2 cup shredded or shaved Parmesan cheese
Instructions:
- Make the dressing. Combine all ingredients in a sealed jar or container and shake to mix well. Store in the fridge until ready to use. Give it another good shake before serving.
- Make the roasted veggies. Preheat the oven to 425 degrees F. and line a sheet pan with parchment paper.
- Toss the butternut squash with 2 tablespoons of olive oil and the garam masala seasoning and spread in a single layer on the prepared sheet pan. Roast at 425 for 25 minutes, stirring halfway through.
- While the squash is in the oven, place the butter and maple syrup in a small dish and melt in the microwave for 30 seconds to 1 minute. Pour over then cranberries in a bowl and stir to combine.
- Remove the squash from the oven and add the candied cranberries, spreading them evenly on the tray. Return to the oven for another 10 minutes. The cranberries should be popping and soft by that time.
- While the squash and cranberries are roasting, make the Brussels sprouts. Heat the remaining 3 tablespoons of oil in a large pan over medium high heat. Add the sprouts, salt, pepper and garlic powder. Cook, stirring frequently, until blackened bits start to show up, and the rest of the sprouts are bright green and just tender when pierce with a fork. This will take 5-10 minutes depending on how thick the sprouts are cut so I like to start them when the cranberries are going into the oven.
- To serve, toss the warm Brussels sprouts with the roasted squash and cranberries, a sprinkling of parmesan cheese and the dressing.