Roasted Brussels Sprout & Winter Squash Salad


  • 3 Cups Mesclun
  • 1/2 Lbs. Brussels Sprouts, Halved
  • 2 Cups Winter Squash, Sliced
  • Maple Vinaigrette Dressing
  • 2 Tbsp. Olive Oil
  • Salt and Pepper
  1. Preheat oven to 400 F
  2. Halve Brussels Sprouts
  3. Cut the squash in half. Peel if you prefer not to eat the skin. Remove the seeds. Then, cut the squash into cut into 1/2 in. slices
  4. Coat Brussels and squash in olive oil, season with salt and pepper
  5. Place Brussels sprouts and squash on a baking sheet; place in oven until browned (35-40 minutes)
  6. In a large bowl, add mesclun, toss with maple vinaigrette; toss until evenly coated
  7. Top mesclun with Brussels sprouts and squash. Drizzle dressing over the squash and Brussels sprouts for extra flavor. Enjoy!