Roasted Butternut Squash Salad with Brussels Sprouts & Maple Dressing
Active Time: 30 Mins Total Time: 1 Hour 35 Mins Yield: Serves 4
For the salad:
1 lb (500 g) peeled butternut squash, cut into bite-size pieces
1 tablespoon extra-virgin olive oil
1 teaspoon minced fresh sage
Salt and freshly ground pepper
3 tablespoons raw pepitas (pumpkin seeds)
4 oz (125 g) Brussels sprouts, trimmed and thinly sliced
3 cups (3 oz/90 g) arugula or mixed baby greens
¼ cup (1 oz/30 g) diced sweet apple, such as Honeycrisp
For the dressing:
1 tablespoon minced shallot
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
2 teaspoons mustard
2 tablespoons extra-virgin olive oil
How to make it:
Preheat the oven to 425°F (220°C).
Place the squash on a small, rimmed baking sheet and toss with the 1 tablespoon olive oil, sage, ½ teaspoon salt, and ¼ teaspoon pepper. Roast the squash for 10 minutes. Sprinkle the pepitas over the squash, return to the oven, and continue to roast until the squash is tender when pierced with a fork and the pepitas are lightly browned, about 10 minutes longer. Let the mixture cool completely, at least 45 minutes. (You can make the squash and pepitas ahead, if you like. Transfer to an airtight container, and store in the refrigerator for up to 2 days.)
To make the dressing, in a small bowl, whisk together the shallot, vinegar, maple syrup, and mustard. Slowly whisk in the 2 tablespoons olive oil. Season to taste with salt and pepper.
In a large bowl, combine the Brussels sprouts, arugula, and apple. Drizzle with the dressing and toss to coat. Place the salad on plates, top with the squash and pepitas, and serve.