Winter Salad

5 mins
Serves 1
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Directions

  1. 1Shred Brussels sprouts, add to a sheet pan and toss with olive oil, salt and pepper.
  2. 2Shred Brussels sprouts, add to a sheet pan and toss with olive oil, salt and pepper.
  3. 3Shred Brussels sprouts, add to a sheet pan and toss with olive oil, salt and pepper.
  4. 4Add cubed butternut squash to a sheet pan and toss with olive oil, paprika and cayenne.
  5. 5Add cubed butternut squash to a sheet pan and toss with olive oil, paprika and cayenne.
  6. 6Add cubed butternut squash to a sheet pan and toss with olive oil, paprika and cayenne.
  7. 7Add both to the oven and roast for 20 to 30 minutes at 425F.
  8. 8Add both to the oven and roast for 20 to 30 minutes at 425F.
  9. 9Add both to the oven and roast for 20 to 30 minutes at 425F.
  10. 10While it's cooking, thinly slice an apple and shallot.
  11. 11While it's cooking, thinly slice an apple and shallot.
  12. 12While it's cooking, thinly slice an apple and shallot.
  13. 13Blend together extra virgin olive oil, shallot, red wine vinegar, Dijon mustard and honey for the shallot vinaigrette.
  14. 14Blend together extra virgin olive oil, shallot, red wine vinegar, Dijon mustard and honey for the shallot vinaigrette.
  15. 15Blend together extra virgin olive oil, shallot, red wine vinegar, Dijon mustard and honey for the shallot vinaigrette.
  16. 16Add red leaf lettuce to a bowl.
  17. 17Add red leaf lettuce to a bowl.
  18. 18Add red leaf lettuce to a bowl.
  19. 19Add shredded Brussels sprouts, butternut squash, pistachios, apples, shaved parmesan and pomegranate seeds to the bowl.
  20. 20Add shredded Brussels sprouts, butternut squash, pistachios, apples, shaved parmesan and pomegranate seeds to the bowl.
  21. 21Add shredded Brussels sprouts, butternut squash, pistachios, apples, shaved parmesan and pomegranate seeds to the bowl.
  22. 22Toss everything in the shallot vinaigrette.
  23. 23Toss everything in the shallot vinaigrette.
  24. 24Toss everything in the shallot vinaigrette.

Ingredients

  • 1 Brussels sprouts
  • 1 Brussels sprouts
  • 1 Brussels sprouts
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 cup cubed butternut squash
  • 1 cup cubed butternut squash
  • 1 cup cubed butternut squash
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 pinch paprika
  • 1 pinch paprika
  • 1 pinch paprika
  • 1 pinch cayenne
  • 1 pinch cayenne
  • 1 pinch cayenne
  • 1 apple
  • 1 apple
  • 1 apple
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 100 ml extra virgin olive oil
  • 100 ml extra virgin olive oil
  • 100 ml extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon honey
  • 1 tablespoon honey
  • 1 bowl red leaf lettuce
  • 1 bowl red leaf lettuce
  • 1 bowl red leaf lettuce
  • 1 handful pistachios
  • 1 handful pistachios
  • 1 handful pistachios
  • 1 handful shaved parmesan
  • 1 handful shaved parmesan
  • 1 handful shaved parmesan
  • 1 handful pomegranate seeds
  • 1 handful pomegranate seeds
  • 1 handful pomegranate seeds

Equipment

knifesheet panblenderwooden bowl