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Roasted Brussels Sprout and Winter Squash Salad

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Ingredients:

  • 3 Cups Mesclun

  • 1/2 Lbs. Brussels Sprouts, Halved

  • 2 Cups Winter Squash, Sliced

  • Maple Vinaigrette Dressing

  • 2 Tbsp. Olive Oil

  • Salt and Pepper

Process:

  1. Pre Heat oven to 400 F

  2. Halve Brussels Sprouts

  3. Cut the squash in half. Peel if you prefer not to eat the skin. Remove the seeds. Then, cut the squash into cut into 1/2 in. slices

  4. Coat Brussels and squash in olive oil, season with salt and pepper

  5. Place Brussels sprouts and squash on a baking sheet; place in oven until browned (35-40 minutes)

  6. In a large bowl, add mesculn, toss with maple vinaigrette; toss until evenly coated

  7. Top mesclun with Brussels sprouts and squash. Drizzle dressing over the squash and Brussels sprouts for extra flavor. Enjoy!