Roasted Butternut & Brussels Salad Recipe
whipped ricotta, grilled corn, red onion, radish, lemon honey and thyme vinaigrette
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Ingredients
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Salad Base
Whipped Ricotta
Lemon Honey Thyme Vinaigrette
Method
Preparation of Salad Base
- 1
Prepare Butternut Squash
Preheat the oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- 2
Prepare Brussels Sprouts
Trim the ends of the Brussels sprouts and slice them in half. Toss with olive oil, salt, and pepper. Add to the baking sheet with the butternut squash for the last 15-20 minutes of roasting.
- 3
Grill Corn
If using fresh corn, grill the corn on medium-high heat until charred and cooked through, about 10 minutes. Once cooled, cut the kernels off the cob.
- 4
Slice Red Onion and Radish
Thinly slice the red onion and radish and set aside.
Prepare Whipped Ricotta
- 5
Whip Ricotta
In a bowl, combine ricotta cheese, olive oil, salt, and black pepper. Use a hand mixer or a whisk to whip until smooth and creamy.
Make Vinaigrette
- 6
Combine Vinaigrette Ingredients
In a small bowl, whisk together lemon juice, honey, fresh thyme, olive oil, salt, and black pepper until well combined.
Assemble Salad
- 7
Combine Ingredients
In a large bowl, combine the roasted butternut squash, Brussels sprouts, grilled corn, red onion, and radish. Drizzle with the lemon honey thyme vinaigrette and toss gently to combine.
- 8
Serve
Place a dollop of whipped ricotta on top of the salad and serve immediately.
