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Brussel Sprouts Salad with Delicata Squash

Author: Julie

Ingredients

  • 1 Medium Delicate Squash
  • 1 tsp Olive Oil
  • Salt and Pepper
  • 1 lbs. Brussel Sprouts
  • 1/2 tsp Butter or more olive oil
  • 1 TBSP Balsamic Vinegar
  • 1 TBSP Maple Syrup
  • Salt and Pepper
  • 2-3 TBSP Raw Pumpkin Seeds
  • Opt. Dash of additional balsamic vinegar and drizzle of olive oil

Instructions

  • Wash the squash well and dry. Cut the squash in half length wise and scoop out the seeds with a spoon. Cut each half into 1/2 inch pieces width wise.
  • Toss in olive oil.
  • Place the squash pieces in a single layer in the air-fryer or baking sheet. Cook for 15 minutes at 400 degrees turning once half-way through.
  • While the squash is cooking, wash, dry and cut the stems off the brussel sprouts.
  • Chop the brussel sprouts (this may take a few minutes if they are small).
  • Add butter to a large skillet and then the chopped brussel sprouts (don't worry, they will wilt down after a couple minutes).
  • Don't over cook them, you want a little crunch and add balsamic vinegar and maple syrup.
  • Add salt and pepper after cooking for no more than 5 minutes.
  • Once the squash is ready season with salt and pepper.
  • In a large salad bowl/dish add the brussel sprouts. Top with the squash and pumpkin seeds.
  • If desired, add more balsamic vinegar and olive oil.