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.
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Brussels sprouts (about 10-15 whole, cut into thin shaved strips)
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Butternut squash (one whole, cut into bite-sized cubes; or purchase pre-cut)
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Shallot (1 small, finely diced)
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Goat cheese (2/3 cup, crumbled)
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Dried cranberries (1/2 cup)
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Toasted pine nuts (1/3 cup)
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Dijon mustard (1 teaspoon)
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Maple syrup (1 teaspoon)
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Balsamic vinegar (1/2 teaspoon)
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Olive oil (2 tablespoons)
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Salt (1/2 teaspoon)
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Ground black pepper (1/2 teaspoon)
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Pre-heat the oven to 400 degrees.
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Put the chopped butternut squash on a large baking sheet and drizzle with olive oil, salt and pepper. Toss to ensure even coating.
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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.
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Once the squash has cooled, mix brussels sprouts, squash, shallot, goat cheese, cranberries and pine nuts in a large mixing bowl.
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In a small bowl, add mustard, maple syrup, and vinegar and whisk until smooth.
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Whisk in olive oil until emulsified. Add salt and pepper to the dressing to taste.
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To serve, toss the dressing in with the other salad ingredients and top with additional goat cheese and nuts for garnish.