Brussels Sprout Salad

Brussels Sprout Salad

Brussels Sprouts can get a bad rap, but this Brussels Sprout Salad recipe is bound to change the way you see this versatile veggie.

Ingredients :

• 1 pound brussels sprouts , trimmed and halved
• 1 pound butternut squash , cut into 1 inch cubes
• 1 cup pomegranate seeds
• 1/4 cup salted pumpkin seeds (pepitas)
• 3/4 cup roasted jalapeno and onion dressing
• olive oil , for drizzling

Directions

1. Preheat the oven to 350°F. Cover a large rimmed baking sheet (possibly two) with aluminum foil or parchment. Toss the Brussels sprouts and butternut squash with just enough olive oil to lightly coat. Arrange on baking sheets in a single layer.
2. Bake for approximately 30 minutes or until Brussels sprouts are a deep green and edges are crispy and butternut squash is tender.
3. Toss with the jalapeno and onion dressing.
4. Top with pomegranate seeds and pepitas and serve hot.
5. If you've tried this recipe, come back to let us know how it was in the comments or star ratings.