Brussel Sprout Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Rinse brussels sprouts thoroughly. Remove stem and cut in half. Thinly slice or shave each half and transfer to a large mixing bowl and massage. Set aside.

Step 2

2. Preheat oven to 200°C and transfer squash cubes onto parchment lined baking sheet. Season with olive oil and a pinch of salt. Toss to coat and bake until tender, about 20-25 mins. Allow to cool.

Step 3

3. Reduce temperature to 180°C and transfer pecans and seeds onto a parchment lined baking sheet. Season with olive oil, maple syrup, spices and salt. Toss to combine and bake until roasted and seeds are tender, about 20-25 mins. Allow to cool.

Step 4

4. In a food processor combine all the dressing ingredients and process until smooth.

Step 5

5. Add the cooled squash, chopped apple, pickled red onions, and cooled nuts and seeds (reserve 1/3 cup to garnish) to the shaved brussels sprouts. Cover with the dressing and toss to fully coast. Allow the brussels sprouts to soak in dressing for 5-10 mins.

Step 6

6. Fry the sage leaves in olive oil on a medium heat for 1-2 mins. Transfer to a paper towel and allow to cool. Garnish salad with reserved pecans and seeds, and the fried sage leaves.