Ingredients
Scale
- 1 lb. brussels sprouts, trimmed + shaved thinly
- 1–2 cups your fave greens, optional
- 2 cups roasted butternut squash
- 1 medium honeycrisp apple, thinly sliced
- ½ cup shaved parmesan cheese
- garlic herb croutons
- caesar dressing
- 1 cup halved walnuts, roughly chopped
- 3 tbsps pure maple syrup
- 1 tablespoon water
- ½ teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash into bite-sized cubes and toss with olive oil, salt, and pepper. Roast for 25-30 minutes or until golden brown.
- While the squash is roasting, prepare the brussels sprouts by trimming and shaving them thinly.
- In a large bowl, combine the shaved brussels sprouts, roasted butternut squash, honeycrisp apple slices, and walnuts.
- Add in the caesar dressing and maple syrup, tossing to coat all ingredients evenly.
- Finish with parmesan cheese and croutons, gently mixing before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For added crunch, make your own croutons from stale bread.
Feel free to customize this salad by adding other seasonal fruits or nuts.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg