This apple-butternut squash salad has a bit more going on for it. To be fair to last week's version, all the ingredients for this salad were readily available at the store for once. In any case, much prefer this version. It's got a lot flavor and the dressing is pretty fun.
Source: Yes to Yolks | Serves: 4 | Time: 30 min
Changes: replaced apple cider and apple cider vinegar with KeVita Apple Cider Vinegar Tonic with ginger and turmeric (why not get more probiotics, people?); replaced maple syrup with agave nectar; skipped the cinnamon in the dressing since the ginger was pretty strong in the tonic
2 cups cubed butternut squash
2 cups halved #BrusselsSprouts
2 tbsp EVO
1 tsp salt
½ tsp black pepper
Apple Cider Vinger Tonic Dressing
½ cup + 2 tbsp KeVita Apple Cider Vinegar Tonic
1 tbsp Dijon mustard
1 tbsp agave nectar
⅓ cup EVO
S&P, to taste
8 cups mixed baby greens
¼ cup pomegranate seeds
2 honeycrisp apples, thinly sliced
½ cup toasted walnuts or pecans, chopped (I did walnuts)a
½ cup dried cranberries
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Spread the squash and brussels sprouts out in an even layer on the prepared baking sheet. Drizzle the olive oil over top and season with the salt and pepper. Toss to evenly coat the veggies in the seasoning and oil. Bake for 15 minutes, stir, and then bake for another 5-10 minutes. The brussels sprouts should be caramelized and crisp in spots and the squash should be tender. Set aside to cool.
While the veggies are roasting, pour the tonic into a small pot and simmer for 5 minutes. Then remove from heat, and mix it together with all of the remaining dressing ingredients.
To a large bowl add the greens, pomegranate seeds, apples, nuts, dried cranberries, and the roasted vegetables. Add a little bit of dressing, toss, and then taste. Add more dressing, along with a pinch of salt, as needed.