Another salad to lighten up the holiday table. Cheese can be left out to make this a vegan friendly dish to share and it’s also gluten free. Can be made a day before but not dressed and served at room temperature to optimize oven space; adding dressing and toppings just before serving.
- 1 # brussel sprouts (cooking spray)
- 1 medium butternut squash
- 3-4 stalks of celery, sliced
- 1/3 pumpkin seeds
- 1/3 cup crumbled feta cheese
- 1/4 cup cider vinegar
- 2 T olive oil
- 1 1/2 T maple syrup
- 1 tsp miso paste
- 1/2 tsp kosher salt
Preheat oven to 375 degrees. With a sharp knife, remove the ends of the squash. Cut the squash in half where the round end starts to straighten out. Using the knife, carefully remove the outer skin of both halves. Cut the round end in half long ways, and remove seeds. Cut the squash into 1/2″ pieces and place in a bowl. Toss with a little oil and salt then spread onto a foil lined baking sheet. Roast squash for 15-20 minutes, checking and removing from the oven before it gets mushy. While squash is cooking, remove the tough ends of the brussel sprouts and slice thinly, placing in a bowl as you go. In batches, cook sliced brussels in cooking spray over medium heat, in a large non stick pan, just until tender. Set aside when finished. Wipe out the pan and place pumpkin seeds in a dry pan, toasting just until they begin to pop. Remove from pan and set aside. To make the dressing combine cider vinegar through salt in a bowl or blender and mix or blend until well combined. When all components are done. Place squash, brussel sprouts, and celery in a large bowl and toss with dressing. Once that is in it’s serving bowl. Top with pumpkin seeds and crumbled cheese. Salad can be served at room temperature but wait until just before serving to add dressing.
KP The Real 