shaved brussels sprouts with roasted squash, goat cheese, and maple-dijon dressing

For a long time, it seemed that brussels sprouts would never make a comeback. Growing up, I remember people would describe their taste "like feet" or "smelly socks." But in the last couple years, this vegetable has made a major comeback! It has become a staple in cookbooks and almost every restaurant has integrated a brussels sprout recipe. One of my favorite ways to serve brussels sprouts is shaved into a salad. This recipe calls for roasted, caramelized butternut squash, goat cheese, dried cranberries and a tangy sweet-and-savory dressing made with Dijon mustard and maple syrup. This salad can be enjoyed on its own or topped with chicken or pork. I would recommend serving with a white wine from the Burgundy region in France or another white variety called Vouvray.

 

  • Brussels sprouts (about 10-15 whole, cut into thin shaved strips)

  • Butternut squash (one whole, cut into bite-sized cubes; or purchase pre-cut)

  • Shallot (1 small, finely diced)

  • Goat cheese (2/3 cup, crumbled)

  • Dried cranberries (1/2 cup)

  • Toasted pine nuts (1/3 cup)

  • Dijon mustard (1 teaspoon)

  • Maple syrup (1 teaspoon)

  • Balsamic vinegar (1/2 teaspoon)

  • Olive oil (2 tablespoons)

  • Salt (1/2 teaspoon)

  • Ground black pepper (1/2 teaspoon)

 

  1. Pre-heat the oven to 400 degrees.

  2. Put the chopped butternut squash on a large baking sheet and drizzle with olive oil, salt and pepper. Toss to ensure even coating.

  3. Bake squash for 20 minutes, or until cooked through. Be sure to use a wooden spoon to toss occasionally during baking for even browning. Remove from oven and set aside to cool.

  4. Once the squash has cooled, mix brussels sprouts, squash, shallot, goat cheese, cranberries and pine nuts in a large mixing bowl.

  5. In a small bowl, add mustard, maple syrup, and vinegar and whisk until smooth.

  6. Whisk in olive oil until emulsified. Add salt and pepper to the dressing to taste.

  7. To serve, toss the dressing in with the other salad ingredients and top with additional goat cheese and nuts for garnish.

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