Shaved Brussels Sprouts and Squash Salad
  • 4cups cubed butternut squash
  • 2tsp extra-virgin olive oil
  • 1/4tsp ground cumin
  • 1/4tsp sea salt
  • 1/4tsp ground black pepper
  • 1lb Brussels sprouts, trimmed and shaved (about 8 cups or 28 to 30 sprouts)
  • 1cup toasted pecans, chopped
  • 1/2cup unsweetened dried cranberries
  • 1/2cup Poppy Seed Dressing, gluten free if desired
  • 1/2cup crumbled feta cheese
  1. Preheat oven to 425 F. On baking sheet lined with parchment paper, toss together squash, oil, cumin, salt, and pepper. Roast until tender, about 20 minutes. If making ahead, let cool.
  2. To serve, in large bowl, combine roasted squash, Brussels sprouts, pecans, and cranberries. Drizzle with half of dressing; toss to mix. 
Taste and add more dressing, if needed. Top with feta cheese.
Recipe Notes

Per serving: 174 calories; 4 g protein; 12 g total fat (2 g sat. fat); 16 g total carbohydrates (7 g sugars, 4 g fiber); 187 mg sodium