Brussels Sprouts Salad with Squash & Walnuts
By Yankee Magazine|Nov 08 2015|
Brussels Sprouts Salad with Squash and Walnuts is a delicious, crunchy mixture.
Photo Credit: Heath RobbinsFresh Brussels sprouts have all the nutty flavor of kale, and become tender and crunchy when shaved. Add sweet roasted squash, walnuts, and pickled shallots to this Brussels sprouts salad, and you have a healthy, multisensory treat.
Yield:
8 to 10 servings
Total Time:
45 minutes minutesHands-on Time:
25 minutes minutes
For the salad:
Ingredients
1 small (or 1/2 large) butternut squash, peeled, seeds removed, cut into 1/2-inch cubes
2 tablespoons olive oil
1/2 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds Brussels sprouts, trimmed and very thinly sliced (see “Note)
1 cup walnut halves, chopped and toasted
Instructions
Preheat your oven to 400°. Toss the squash with the oil, salt, and pepper. Line a baking sheet with foil and arrange the squash in an even layer on the foil. Transfer to the oven and bake 15 minutes. Stir the squash in the pan with a spatula; then return it to the oven and bake until tender and browned at the edges, about 10 minutes more.
Notes
To speed up the prep time, slice the Brussels sprouts in your food processor, using your thinnest slicing disc.
For the dressing:
Ingredients
2 large shallots, minced
1/3 cup freshly squeezed lemon juice
1/3 cup cider vinegar
1-1/2 tablespoons firmly packed light-brown sugar
1/2 teaspoon kosher or sea salt
1/3 cup olive oil
Instructions
Meanwhile, make the vinaigrette: Put the shallots in a small bowl and add the lemon juice, vinegar, brown sugar, and salt. Let sit 10 minutes. Slowly add in the olive oil, whisking as you go, to form an emulsion.
Put the Brussels sprouts in a salad bowl. Add the squash and walnuts, pour in the dressing, and toss to coat.
