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
