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Shaved Brussels Sprouts Winter Salad

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Course: Florida Kitchen, Salad
Cuisine: American
Keyword: Winter Salad
Total Time: 1 hour
Servings: 6
Author: Meggen

Ingredients

  • 10 unit Brussels Sprouts outer leaves removed and end cut off
  • 1 unit butternut squash peeled, seeded and cut into cubes
  • 4 unit dates pits removed and cut into slivers
  • 4 oz goat cheese crumbled or cut into wheels
  • ¼ cup pomegrante seeds
  • ½ cup walnuts halves toasted
  • 1 unit shallot sliced into rings OR 1/4 red onion, sliced into rings
  • 1 unit bartlett pear cut into cubes
  • 5 oz baby kale
  • 1 tsp smoked paprika
  • ½ tsp kosher salt
  • ½ tsp pepper
  • ½ tsp ground ginger
  • 2 TBSP olive oil

For the Maple Dressing

  • 2 TBSP pure maple syrup
  • ¼ cup fig infused balsamic vinegar
  • ½ cup olive oil
  • 1 TBSP lemon juice
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • 1 tsp fresh grated ginger

Instructions

  • 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.