Winter Butternut Squash Brussels Sprouts Caesar Salad

By Ambitious Kitchen · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Toss the butternut squash cubes on a parchment-lined baking sheet with olive oil, honey or maple syrup, salt and pepper, then roast for 30 minutes, turning halfway, until fork tender.
2. While the squash roasts, toast the pecans in a pan over medium heat for 4–5 minutes, stirring often, until slightly golden. Remove from the heat, stir in 1–2 teaspoons of maple syrup and a sprinkle of sea salt, then let cool.
3. Shred the Brussels sprouts thinly using a food processor with the slicing attachment, or with a sharp knife, and put them in a large bowl.
4. In a small bowl, whisk together the tahini, olive oil, lemon juice, garlic, capers, caper brine, Dijon mustard, 1–2 tablespoons warm water and black pepper until smooth. Add a pinch of salt only if needed.
5. Pour the dressing over the sprouts and toss with tongs to coat. Taste and season with salt and pepper if needed.
6. To serve on a platter, spread the sprouts on it, then top with the squash, pomegranate seeds, apple slices, chopped dates, shaved manchego and toasted pecans. To serve in a bowl, add the squash, pomegranate, apple, dates, manchego and pecans to the sprouts and toss gently.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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