Healthy Eats

This Shaved Brussels Sprout and Roasted Butternut Squash Salad is going to be a new regular dish in our household (and I just made it last night! ).  It’s relatively easy with the exception of chopping the brussels sprouts and butternut squash – but really you could make it easy by buying these two items pre-cut.

 
Ingredients:
12-15  Brussel Sprouts (estimate)
1 Butternut Squash (medium size)
3/4 C dried cranberries (or dried cherries)
1/4 cup goat cheese crumbled (adds creaminess without overpowering salad – feel free to add more if you love it)
1/3 C Extra Virgin Olive Oil (dressing)
2-3 Tbsp apple cider vinegar (depending on how tangy you like it)
1-2 Tbsp dijon or honey mustard
1 Tbsp maple syrup – use the real deal
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp pepper
Directions
Preheat oven to 425F.  Peel and cut butternut squash into cubes (or buy pre-cut), drizzle with extra virgin olive oil and sprinkle garlic powder, onion powder, salt and pepper.  Spread out evenly on a baking sheet and bake in oven  until cubes are browned and squash is soft and chewy (20 – 30 minutes).

In a small bowl mix olive oil, apple cider vinegar, mustard, and maple syrup and whisk until you have an even consistency.
Shave/Slice brussels sprouts (or buy this pre-cut to make it really easy) and toss in a large bowl.  Add goat cheese, cranberries, and brussels sprouts. Pour 2/3 dressing over if you like your dressing light.  Add more depending on your preference.

Try it and let us know how you like it!  There’s a comment section below 🙂
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