Brussels Sprouts Caesar Salad with Butternut Squash

ambitiouskitchen.com

Synnamin

subheading: For the butternut squash:

3 cups ½ inch cubed butternut squash

1 tablespoon olive oil

½ tablespoon honey or pure maple syrup

Freshly ground salt and pepper

subheading: For the sweet and salty toasted pecans:

½ cup pecan halves

1 to 2 teaspoons pure maple syrup

sea salt

subheading: For the salad:

1 pound (16 ounces) brussels sprouts, ends trimmed and yellow outer leaves removed

¾ cup seeds from 1 small pomegranate

1 large apple, thinly sliced (honeycrisp or pink lady apples are great)

½ cup chopped Medjool dates

⅓ cup shaved manchego (or shaved parmesan)

subheading: For the caesar dressing:

¼ cup tahini

2 tablespoons olive oil

Juice from ½ large lemon

1 clove garlic, finely minced

1 teaspoon finely diced capers

1 teaspoon caper brine (from the jar of capers)

1 teaspoon dijon mustard

1 to 2 tablespoons warm water, to thin dressing

Freshly ground salt and black pepper

Directions at ambitiouskitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer