Butternut Squash Fall Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Large Butternut Squash (roughly 3lbs)
  • One pound Brussel Sprouts
  • Bunch of Kale, preferably Lacinato
  • Large Honey Crisp Apple
  • 1 cup whole pecans, coarsely chopped
  • Goat Cheese (4 oz), recommend pre-crumbled
  • ¼ cup Olive Oil
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Maple Syrup
  • 1 tbsp Dijon Mustard
  • Salt and Pepper to taste
  1. Preheat the oven to 400 degrees.
  2. Cut the butternut squash in half, scoop out the seeds, then using the pocket as a handle, peel the squash. Remove any of the bad leaves from the Brussel Sprouts, then spread out both the squash and sprouts on the baking sheet, then lightly toss both with some olive oil. For extra crispy Brussels put them in 5 to 10 minutes ahead of time, then add in the squash. Once the squash is in the pan, roast for 18 to 20 minutes until the squash is tender but not mushy.
  3. While the vegetables roast, mix the apple cider vinegar, maple syrup, dijon mustard, and salt (a pinch) together. Once mixed, slowly whisk the olive oil into the other ingredients until it becomes emulsified. Taste and adjust by adding salt and pepper as desired. At this point, also wash and prepare the kale by removing the fibrous rib and roughly chopping the leaves.
  4. Once the vegetables are nearly done roasting, roughly chop the pecans then toast, being careful not to burn them. Lastly, cut the apple into ¼ inch pieces.
  5. In a large bowl add the roasted vegetable, kale, and chopped up apple. Pour in the dressing and lightly toss until evenly coated. Toss in the goat cheese and toasted pecans, and you are ready to serve.
Recipe by Feasting with Fritz at http://feastingwithfritz.com/butternut-squash-and-brussel-sprout-salad/