Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Fall, Salads, Vegan, Vegetables, Vegetarian
Yields or Serves:
Rating:
[Total: 3 Average: 5/5]
Tags:
Fresh Brussels sprouts have the nutty flavor of kale and become tender and crunch when shaved. Add sweet roasted squash, walnuts, and pickled shallots, and you have a healthy, multisensory treat. To speed up the prep time, slice the Brussels sprouts in your food processor, using your thinnest slicing disc.
- Salad
- 1 Small Butternut Squash (Peeled, Seeds Removed, Cut Into 1/2 Inch Cubes)
- 2 Tablespoons Olive Oil
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Pepper
- 2 Pounds Brussels Sprouts (Trimmed & Very Thinly Sliced)
- 1 Cup Walnut Halves (Chopped & Toasted)
- Dressing
- 2 Large Shallots (Minced)
- 1/3 Cup Freshly Squeezed Lemon Juice
- 1/3 Cup Cider Vinegar
- 1 1/2 Tablespoons Light Brown Sugar
- 1/2 Teaspoon Kosher Salt
- 1/3 Cup Olive Oil
- Preheat oven to 400 degrees.
- Line rimmed baking sheet with parchment paper.
- In medium-size bowl toss squash with olive oil, kosher salt, and pepper. Arrange squash in even layer on baking sheet. Place in oven 15 minutes. Stir squash with spatula and return to oven for 10 more minutes until tender and browned at the edges.
- To make the dressing place shallots in medium-size bowl and add lemon juice, vinegar, brown sugar, and kosher salt. Let stand at room temperature 10 minutes. Slowly add olive oil, whisking as you go to form an emulsion.
- Place Brussels sprouts in large-size salad bowl. Add squash and walnuts. Pour in dressing and toss to coat.
- Serve immediately.
- Serves 6
- Prep Time: 30 Minutes Cook Time: 25 Minutes Total Time: 55 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
