Tossed Butternut Brussels Sprouts Salad
Salad MEAL PREP: Roast veggies ahead of time and keep in fridge, ready for salads.
Ingredients
- 1 butternut squash, peeled and cubed
- 8 Tbsp. avocado or olive oil, divided in half
- 3-4 cup halved Brussels sprouts with bottoms removed, lightly peeled
- Salt and pepper to taste
- 3/4 tsp. allspice
- 2 tsp. cinnamon
- 3 large handfuls of spinach, or any kind of lettuce
- 1/4 cup blue cheese
- 1/4 cup chopped pecan
- 3-4 dried figs, sliced into small pieces
- Pomegranate seeds to garnish
- Balsamic Glaze, we buy DeLallo brand
- Olive oil to drizzle
Instructions
- Toss butternut cubes in 2-3 Tbsp. of avocado oil. Evenly sprinkle cinnamon and allspice, and toss until evenly coated. Lay on foil-lined sheet, 9X13 or larger, spreading pieces so they have enough space to cook. Crack salt and pepper to taste (go light and add more later if it is needed).
- Roast at 425 degrees for about 40 minutes
- Similarly, toss halved Brussels sprouts in 3-4 Tbsp. of oil. Spread on large, foil-lined baking sheet. Salt and pepper to taste. Roast at 425 for 30-40 minutes.
- Remove from oven and allow to cool.
- In large salad bowl, layer ingredients; spinach, squash, Brussels sprouts, cheese, pecans, figs, pomegranate seeds, and finally, drizzle with olive oil and balsamic glaze.