Fall Brussels Sprouts Salad
Ingredients
- 1 small Butternut Squash peeled and cut into even pieces, about 1-inch
- 1 tablespoon extra virgin olive oil
- kosher salt and freshly ground black pepper
- 1 pound Brussels Sprouts
- 6 strips bacon cut into small pieces, fried and drained
- 1 Honeycrisp or Granny Smith apple chopped
- lemon juice
- 2 tablespoons chopped red onion
- 1/2 cup pomegranate arils
- 1/4 cup sliced almonds toasted
- 1/3 cup crumbled goat cheese
- Dressing:
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons honey
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- kosher salt and freshly ground black pepper to taste
Instructions
- Add all dressing ingredients to a small jar and shake well, set aside.
- Preheat oven to 400℉. Toss peeled and cubed Butternut squash with olive oil and place on a baking pan. Sprinkle with salt and pepper. Roast 25-30 minutes, flipping occasionally, until tender and lightly browned.
- Meanwhile, shred the Brussels sprouts, using a food processor or by hand with a knife. Add to a serving bowl. (This can be done up to a week ahead of time and stored in a tiptop bag in the refrigerator.)
- Toss chopped apples in a little lemon juice.
- Add bacon, apple, onion, pomegranate and almonds and toss.
- Toss salad with enough dressing to coat. Add crumbled goat cheese to the top. Serve with extra dressing.