Winter E-Book - Flipbook - Page 19
roasted butternut squash & brussels sprouts salad
MAKES 8 SERVINGS
Per serving: 290 calories | 14 g fat | 6 g protein | 32 g net carb
Roasted Butternut Squash Salad:
1 large butternut squash, peeled
and cut into bite-sized cubes
3 c Brussels sprouts, halved
2 Tbsp olive oil
1 c uncooked quinoa
1 c 100% apple juice
1 c water
1 small onion, finely chopped
¼ c chopped walnuts
¼ cup pomegranates
Maple Balsamic Vinaigrette:
¼ cup olive oil
¼ cup balsamic vinegar
1 Tbsp Dijon mustard
2 tsp pure maple syrup
1 small shallot, minced
1 garlic clove, minced
Salt and pepper to
taste
1. Preheat oven to 400°F.
2. Arrange butternut squash and Brussels sprouts in a single layer on
a baking sheet. Drizzle with olive oil and season with salt and
pepper to taste.
3. Roast for 20 minutes, flip squash and sprouts, and roast for an
additional 10 to 15 minutes, or just until tender yet crisp. Rinse
quinoa as needed and add to a medium saucepan. Add apple juice
and water, bring to a boil, then reduce heat to low.
4. Cover and simmer until water and juice are absorbed, or
approximately 20 minutes. Fluff quinoa with fork.
5. Whisk together maple balsamic ingredients.
6. Combine additional salad ingredients in a large bowl and slowly add
balsamic vinaigrette until lightly coated. Gently mix until wellincorporated.
7. Serve warm or allow to chill in the fridge for a couple of hours.
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