Recipe Share: Maple Winter Squash Salad
1 winter squash, peeled and cubed
1 Tbsp extra-virgin olive oil
1 tsp minced fresh sage
Salt and pepper
3 Tbsp raw pumpkin seeds
8 oz Brussels sprouts, trimmed and thinly sliced
3 cups arugula
1/4 cup chopped apple
1 Tbsp minced shallot
1 Tbsp apple cider vinegar
1 Tbsp pure maple syrup
2 tsp grainy mustard
2 Tbsp extra-virgin olive oil
Preheat the oven to 425 F.
Place the cubed squash on a small, rimmed baking sheet and toss with the 1 Tbsp olive oil, sage, 1/2 tsp salt, and 1/4 tsp pepper. Roast for 10 minutes. Sprinkle the pumpkin seeds over the squash, return to the oven, and continue to roast until the squash is tender when pierced with a fork and the pumpkin seeds are lightly browned, about 10 minutes longer.
Let the mixture cool completely, at least 45 minutes.
To make the dressing, in a small bowl, whisk together the shallot, vinegar, maple syrup, and mustard. Slowly whisk in the 2 Tbsp olive oil. Season to taste with salt and pepper.
In a large bowl, combine the Brussels sprouts, arugula, and apple. Drizzle with the dressing and toss to coat. Place the salad on plates, top with the squash and pumpkin seeds, and serve.
Picture and recipe adapted from: https://food52.com/recipes/63795-crispy-kale-roasted-butternut-squash-tomato-pappardelle