Roasted Shaved Brussels & Chayote Squash Salad Recipe
On Mixed Greens with Mexican Quince & Dijon Agave Vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roasting the Vegetables
Preheat the oven to 400°F (200°C). On a baking sheet, toss the shaved Brussels sprouts and sliced chayote squash with olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for about 20-25 minutes, or until they are golden brown and tender, stirring halfway through.
- 2
Preparing the Vinaigrette
In a small bowl, whisk together 3 tablespoons of Dijon mustard, 2 tablespoons of agave syrup, 1/4 cup of olive oil, and 2 tablespoons of apple cider vinegar. Season with salt and pepper to taste. Adjust the sweetness or tanginess if desired.
- 3
Assembling the Salad
In a large bowl, combine the mixed greens and roasted vegetables. Add the diced Mexican quince on top. Drizzle with the Dijon agave vinaigrette and gently toss to combine.
- 4
Serving
Divide the salad among serving plates and serve immediately, garnished with additional quince or a sprinkle of nuts if desired.