I loved this salad . . . but more specifically I loved the dressing. I will be meal prepping this later today for my lunch for the week! When I am making this salad for a dinner side, I stick with the recipe, but if I’m making it for lunch I like to add tofu and lots of other roasted vegetables to the mix to make it a more filling meal. I recommend making this dressing and putting it on anything and everything 😉

Ingredients – Salad

-3 Cups peeled & diced winter squash – pumpkin, butternut, or acorn

-Extra virgin olive oil

-Pink Himalayan salt & pepper taste

-6 Cups shredded brussel sprouts

-3/4 Cup pomegranate arils

-1/3 Cup chopped walnuts

-1 Tablespoon sage

-2 teaspoons dried herbs of choice

Ingredients – Dressing

-2 Tablespoons extra virgin olive oil

-4 teaspoons apple cider vinegar

-1 Tablespoon maple syrup

-Pink himalayan salt & pepper to taste

Directions

-Preheat oven to 375°F & line baking sheet or glass dish with foil or parchment paper

-Dice the squash into small bite sized pieces & scatter then out on the pan. Mist with oil & sprinkle with herbs, salt, & pepper. Be sure to stir the pieces around a bit in order to  coat all of the sides. Roast in the oven for 30 minutes

-While the squash cooks, thinly shave the brussel sprouts. Transfer them to a large bowl along with pomegranate arils, walnuts, & sage

-In a small bowl, whisk together the dressing ingredients

-Once the squash is ready, add it to the bowl with the rest of the salad ingredients. Drizzle the dressing on top & toss to coat. Allow it to sit at room temperature for about 5 minutes, to let flavors develop before serving

*I decided to roast my brussel sprouts instead of having them raw, feel free to prepare yours either way!*

XOXO