Brussels Sprouts & Delicata Squash Salad
This hearty fall salad is all you need for dinner. Some crusty bread, a green salad, and a glass of wine, and you're good to go.
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Cooking tools:
- Mason jar
- Oven
- Baking sheet
- Skillet
- Stove
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 2 medium-sized delicata squash (about 2 pounds total)
- 1 lb Brussels sprouts, trimmed, sliced in half lengthwise
- 2 tablespoons extra virgin olive oil
- 1 cup pecans, roughly chopped
- 1 cup pitted, chopped dates
- 1 5-oz. container baby spinach, kale or arugula
- Optional: crumbled goat cheese or gorgonzola
- 1/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Sea salt
- fresh ground black pepper
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