Shaved Brussel Sprout and Squash Salad

Yield: 4-6

Author: Andrea Livingston

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Shaved Brussel Sprout and Squash Salad

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Ingredients

• 1 medium winter squash (acorn, futsu, delicata) seeded and cut into bite-size pieces
• 2 tablespoons avocado or olive oil
• 1 tablespoon maple syrup
• ½-1 teaspoon salt
• 2 teaspoons dried thymeLarge pinch of black pepper
• 1 pound Brussels sprouts very thinly sliced or shaved
• 5-7 kale leaves de stemmed and sliced very thin into slivers
• 2 green onions thinly sliced

Dressing

• ½ cup olive oil
• ¼ cup sherry vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons maple syrup
• ½ teaspoon garlic powder or 1 minced garlic clove
• ½ teaspoon salt

Instructions

1. Preheat oven to 400°F. and line a baking sheet with parchment paper.
2. Place seeded and cut winter squash on baking sheet and drizzle olive oil, maple syrup, salt, thyme and pepper over squash. Toss well to coat then spread out evenly on baking sheet.
3. Roast squash for 35-40 minutes or until its cooked through and starting to brown.Remove from oven and allow squash to cool slightly.
4. While squash is roasting add shaved Brussels sprouts, kale and green onions to a bowl. Toss well.
5. Add all dressing ingredients to a small bowl and whisk well.
6. Add dressing and slightly cooled squash to a large bowl, drizzle dressing on top and toss well to coat.
7. Top with bacon bits, extra green onions or chopped Italian parsley (optional).