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.
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
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 🙂
New to Nearly All Things? Follow our blog to read more about upcoming fashion, beauty products that actually work, fitness options, healthy eats, cocktails and more. You can also follow us on instagram and Facebook. So many possibilities for such good info….