Warm Salad with Brussels Sprouts & Squash

This salad just SCREAMS fall and winter dining. With a bold contrast of crunch and bitterness from the brussels sprouts to the creamy butternut squash, sweet cranberries and a zippy mustard dressing to tie it all together, it makes the perfect accompaniment to any dinner party. Or just the perfect accompaniment for a night in! Either way, enjoy!

Prep Time: 20 minutes

Total Time: 75 minutes

Serves: 8-10

Recipe

2 pounds of brussels sprouts, cut finely into shreds

1 medium butternut squash, peeled and cubed

2 cloves of garlic, minced

1/2 cup of dried cranberries

For the Honey Mustard Vinaigrette:

1/4 cup olive oil

Juice of one lemon (about 1/4 cup)

2 tbsp. honey

2 tbsp. stone ground mustard

Salt and Pepper, to taste

Preheat the oven to 425. Toss the squash on a cookie sheet with some olive oil and salt and pepper. Roast in the oven for 30-40 minutes, until tender and browned to your liking. (You could even keep the roasted squash in the fridge overnight until you assemble the salad.)

For the vinaigrette, combine all of the ingredients into a bowl and whisk together. Adjust seasoning to taste. Keep refrigerated until ready to use.

In a large pan, heat some oil and the minced garlic. Once the garlic is fragrant, add in the shaved brussels sprouts and squash, toss until the leaves start to soften and season with salt and pepper. Add in the cranberries and about half of the vinaigrette to start. Stir and add in more if necessary. Serve hot or room temperature.