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Ingredients

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For the Salad:
  • 1 medium delicata squash, sliced lengthwise, seeds scooped out, and cut into half crescents
  • 1/2 tablespoon olive oil
  • 4 sprigs thyme, destemmed
  • Salt and pepper, to taste
  • 1 pound Brussels sprouts, stems removed and shredded (about 6 cups)
  • 1/2 cup dried cranberries
  • Optional: 1/4 cup grated parmesan cheese or 1/4 cup pumpkin seeds
For the Dressing:
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon pure maple syrup
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Roast delicata squash: Preheat oven to 375°F. Lightly coat squash in olive oil , sprinkle with thyme, salt and pepper, and roast for 30 minutes. Set aside.
  2. While the squash is roasting, prepare the Dijon dressing. In a small bowl whisk together mustard, vinegar, maple syrup, and oil until uniform consistency forms. Taste, add salt and pepper to taste. Set aside.
  3. To assemble the salad: Combine shredded Brussels sprouts, cranberries, and squash. Toss in dressing, adding only half of the above amount to begin, taste, then add more. Let sit for about 15 minutes prior to serving.

Notes

Leftovers will stay fresh in the refrigerator for 5 days in an airtight container.

Find it online: https://chelseyamernutrition.com/shredded-brussels-sprouts-salad/