I’m slightly embarresed to admit I whipped up this salad on Thanksgiving morning because I was concerned I was not serving a single item that was healthy.
Not only is this salad healthy, but it is so delicious you’ll want to make it anytime. Shaved Brussels Sprouts are having a moment this winter and this one item inspired this recipe.
Add a maple dressing with fig balsamic vinegar, (purchase this brand at Publix, Fresh Market or Whle Foods) fruity olive oil, smoked paprika, cumin and a splash of lemon juice.
I roasted butternut squash to give this salad some real “entree” satisfaction. Add chicken, seared salmon or even grilled beef to make it extra hearty.
This bowl of greens is packed with nutrient rich items like: shallots, diced pears, pomegranate seeds, goat cheese, toasted walnuts and slivered dates piled of shaved Brussels sprouts ( use your food processor for quick work) and baby kale.
This salad is special enough for any holiday buffet or just a Meatless Monday night dinner.
Winter Shaved Brussels Sprout salad
10 Brussels Sprouts, outer leaves removed and end cut off
1 butternut squash, peeled, seeded and cut into cubes
4 dates, pits removed and cut into slivers
4 oz goat cheese, crumbled or cut into wheels
1/4 cup pomegrante seeds
1/2 cup walnuts halves, toasted
1 shallot, sliced into rings OR 1/4 red onion, sliced into rings
1 bartlett pear, cut into cubes
5 oz baby kale
1 tsp smoked paprika
1/2 tsp kosher salt
1/2 tsp pepper
1/2 tsp ground ginger
2 TBSP olive oil
- For the Maple Dressing
2 TBSP pure maple syrup
1/4 cup fig infused balsamic vinegar
1/2 cup olive oil
1 TBSP lemon juice
1/2 tsp cumin
1/2 tsp smoked paprika
1 tsp fresh grated ginger
Method: Prep time 1 hour, Serves 6-8
- Pre heat oven to 400 degrees.
In a medium bowl. Combine the cubed butternut squash, 1 tsp smoked paprika, 1/2 tsp Kosher salt, 1/2 tsp pepper, 1/2 tso ground ginger and 2 tsp olive oil. Toss everything to coat and distribute the spices evenly over the squash.
Place the seasoned butternut squash on a sheet pan lined with parchment paper.
Bake for 30 minutes until the edges are browned. Toss once during baking to ensure even browning. Let cool for 15 minutes.
- In a high powered blender, combine all the ingrdients for the Maple Dressing:
2 TBSP maple syrup, 1/4 cup fig balsamic vinegar, 1/2 cup olive oil, 1 TBSP fresh lemon juice, 1/2 tsp cumin, 1/2 tsp cumin, 1 tsp freshly grated ginger. Blend until frothy and fully emulsified.
- Place shaved Brussels Sprouts and Kale a in a large salad bowl. Toss until well mixed.
Arrange the remaining ingredients in a fan over the top. Pour 1/2 the Maple dressing all over the salad, reserving the other half for the table.