Directions
- 1Shred Brussels sprouts, add to a sheet pan and toss with olive oil, salt and pepper.
- 2Add cubed butternut squash to a sheet pan and toss with olive oil, paprika and cayenne.
- 3Add both to the oven and roast for 20 to 30 minutes at 425F.
- 4While it's cooking, thinly slice an apple and shallot.
- 5Blend together extra virgin olive oil, shallot, red wine vinegar, Dijon mustard and honey for the shallot vinaigrette.
- 6Add red leaf lettuce to a bowl.
- 7Add shredded Brussels sprouts, butternut squash, pistachios, apples, shaved parmesan and pomegranate seeds to the bowl.
- 8Toss everything in the shallot vinaigrette.
Ingredients
- 1 Brussels sprouts
- 2 tablespoons olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 cup cubed butternut squash
- 2 tablespoons olive oil
- 1 pinch paprika
- 1 pinch cayenne
- 1 apple
- 1 shallot
- 100 ml extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 bowl red leaf lettuce
- 1 handful pistachios
- 1 handful shaved parmesan
- 1 handful pomegranate seeds
Equipment
knifesheet panblenderwooden bowl
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