Roasted Brussels Sprouts & Butternut Squash Salad with Maple-Peanut Dressing
 
Prep time
Cook time
Total time
 
Dana:
Serves: 6-8 servings
Ingredients
  • 2 Tbsp coconut oil, melted
  • 1 lb brussels sprouts
  • 1 large sweet potato
  • 2 cups cubed butternut squash
  • 1-2 medium-sized apples
  • A few sprigs fresh thyme
  • For serving: ¼ cup pomegranate seeds
For the dressing:
  • 2 Tbsp peanut or sunflower seed butter
  • 1 Tbsp olive oil
  • 1 Tbsp maple syrup
  • 2 tsp dijon mustard
  • 1 tsp lemon juice
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • Fresh ground black pepper, to taste
Directions
  1. Preheat the oven to 400.
  2. Chop the brussels sprouts and sweet potatoes so they are all about the same size (like the cubed butternut squash) - you want them all to be about bite-sized.
  3. Toss the brussels sprouts, sweet potatoes and butternut squash with the melted coconut oil on a large sheet pan. Season to taste with a pinch of salt and pepper.
  4. Pop the pan in the oven and roast for about 25-30 minutes, until the veggies are cooked through and lightly browned.
  5. Meanwhile, make the peanut dressing: combine all the ingredients in a small bowl and mix until your desired consistency has been reached (smooth!). If you’d like the dressing a little thinner, add another Tbsp of olive oil.
  6. When the vegetables are done, chop up the apple into similar size pieces, and toss it with the vegetables in the cookie sheet so it warms slightly.
  7. Transfer the vegetables to a large serving bowl, and toss with the peanut dressing. Top with fresh pomegranate seeds, for serving.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/roasted-brussels-sprouts-butternut-squash-salad-maple-peanut-dressing/