Shaved Brussels Salad

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Shaved Brussels Salad

This gorgeous salad takes some time to prep but the fiber-dense, sweet and salty flavors are so worth it. Take this to your next potluck and you'll be glad to have something clean on your plate; and it may even keep you away from the dessert table! 
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Prep Time 15 mins
Cook Time 35 mins
Course Salad
Cuisine American

Equipment

  • Roasting Pan

Ingredients
  

  • 1 lb Brussels Sprouts, shaved or shredded- Buy the bagged version for easy prep
  • 1 lb kale, chopped or ribboned
  • 1 large gala or Honeycrisp apple, diced
  • 1 winter squash (butternut or delicate)
  • 1 Tbsp melted coconut or olive oil
  • ½ cup dried cranberries
  • 3/4 cup pecans or try these Sweet and Savory Pecans
  • 4-5 prosciutto, optional

Dressing

  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp miso paste
  • 1 Tbsp maple syrup or honey
  • ½ tsp pepper

Instructions
 

  • Preheat your oven to 425°.
  • Peel your squash scoop out the fiber and cut into bite-size cubes. Coat with oil. Roast for 25-35 minutes. Allow cubes to cool on the pan.
  • Meanwhile, trim the ends off Brussels and prep/dice the rest of the veggies.
  • Mix up your dressing. 
  • Combine Brussels, kale, apple, and roasted squash.
  • Toss with dressing. 
  • Top with cranberries, parmesan, roasted pecans and prosciutto (if using). 
Keyword apple, brussels, kale, salad, squash
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