Brussels Sprouts & Delicata Squash Salad
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
- 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.
- 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.
- 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.
- Transfer roasted veggies to a serving platter and mix with the greens, nuts, dates, cheese; toss with dressing.