Brussels Sprouts & Delicata Squash Salad

  in Gluten-Free, Recipes, Salads, Vegan

Recipe by Ali Lopez • Serves 4

2 medium-sized delicata squash (about 2 pounds total)
1 lb Brussels sprouts, trimmed, sliced in half lengthwise
2 tablespoons extra virgin olive oil
1 cup pecans, roughly chopped
1 cup pitted, chopped dates
1 5-oz. container baby spinach, kale or arugula
Optional: crumbled goat cheese or gorgonzola

For the dressing:
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 teaspoons Dijon mustard
1 tablespoon maple syrup
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Sea salt and fresh ground black pepper

  1. Heat oven to 400°F. Cut the ends off the squash and then slice in half lengthwise. Scoop out seeds and cut each half into 1/2 inch thick slices. Toss squash slices with the Brussels sprouts and olive oil on a sheet pan (keep sprouts cut side down.) Sprinkle with salt & pepper and bake until browned and tender, about 35-40 minutes. Stir veggies halfway through cooking.
  2. While veggies roast heat a skillet over medium heat. Add the pecans and lightly toast. (Keep an eye on them to make sure they don’t burn.) Remove from heat and set aside.
  3. Prepare the dressing by placing all of the ingredients in a jar secured with a lid. Shake until well combined. Taste and adjust seasonings if needed.
  4. Transfer roasted veggies to a serving platter and mix with the greens, nuts, dates, cheese;  toss with dressing.