Crispy Brussels Sprouts Salad Recipe

Preparation

1. 1

   Prepare the Brussels Sprouts

   Preheat your oven to 400°F (200°C). Trim the ends of the Brussels sprouts and remove any yellow or wilted leaves. Cut them in half lengthwise.

2. 2

   Roast the Butternut Squash

   Peel and cube the butternut squash into 1-inch pieces. Toss the cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 25-30 minutes, until tender and caramelized.

3. 3

   Cook the Bacon

   In a skillet over medium heat, cook the bacon slices until crispy. Remove them from the skillet and drain on paper towels. Once cool, chop them into bite-sized pieces.

4. 4

   Prepare the Vinaigrette

   In a small bowl, whisk together the apple cider vinegar, remaining olive oil, maple syrup, salt, and pepper until well combined.

5. 5

   Combine the Salad

   In a large bowl, combine the roasted butternut squash, halved Brussels sprouts, chopped bacon, and mixed greens. Drizzle the apple cider vinaigrette over the salad and toss gently to combine.

6. 6

   Serve

   Sprinkle the Parmesan cheese over the top of the salad and serve immediately while the Brussels sprouts are still warm.