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Brussels Sprout & Ginger Roasted Squash Salad
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Description
Jazz up your next fall salad with some roasted ginger squash and fresh figs!
Ingredients
- FOR THE SALAD:
- 2 whole Acorn Squash, Seeds Removed, Cut Into 1-inch Moons
- 4 Tablespoons Olive Oil
- 2 Tablespoons Fresh Ginger, Grated
- 2 cups Brussels Sprouts, Sliced In Half
- 1 cup Frisee Leaves
- 1 cup Fresh Figs, Sliced In Half
- Salt And Pepper, to taste
- FOR THE DIJON VINAIGRETTE:
- ¼ cups Olive Oil
- 1 teaspoon Honey
- 1 teaspoon Granulated Sugar
- 2 teaspoons Red Wine Vinegar
- 1 teaspoon Dijon
- Salt And Pepper, to taste
Preparation
Preheat oven to 400 degrees.
Put foil on two baking sheets and spray with non-stick cooking spray. Place acorn squash moons on one baking sheet. Drizzle tops with 2 tablespoons olive oil, grated ginger, salt and pepper. Toss to make sure everything is well combined. Place baking sheet in the oven for 25 to 30 minutes or until the golden brown.
On the other baking sheet, place the Brussels sprouts. Drizzle the tops with remaining two tablespoons olive oil, salt and pepper. Toss to combine and place in the oven for about 15 minutes or until slightly golden.
To serve, arrange squash and Brussels sprouts on a serving platter. Top with frisee, figs, and drizzle lightly with Dijon vinaigrette. Serve immediately.
For the Dijon vinaigrette:
In a small bowl add all ingredients and whisk to combine.
Recipe adapted from Food and Wine magazine.
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