Marinated Brussel Sprout Salad with Roasted Candied Medley
Enjoy this easy flavorful marinated brussel sprout salad served with a roasted candied medley of squash, cranberry, and walnuts. This recipe combines the health benefits of Brussels sprouts and walnuts in a meal your family will love.
In a large bowl, combine the cubed butternut squash, walnuts, olive oil, maple syrup, Chinese 5 spice, and salt. Save the cranberries for later. Mix everything together until well-coated.
Line a baking pan with parchment paper or a non-stick baking sheet. Then spread the squash mixture out onto the pan and bake for about 20-25 minutes. Halfway through baking, add in the cranberries, and give the pan a shake to move squash mixture around.
While the squash is roasting, wash the Brussels sprouts and remove the stem and outer leaves. Then, use a food processor or mandolin to slice them thinly.
In a separate bowl, whisk together the dressing ingredients. Drizzle this over the shaved brussel sprouts, toss to combine, and refrigerate until the squash mixture is done roasting.
Once the squash mixture is nicely roasted, add it to the marinated Brussels sprouts. You can serve it warm straight away, or let it chill in the fridge for 2 hours to serve cold.
Notes
Fridge Storage: Store any leftovers in an airtight container in the fridge. This salad will stay fresh for up to 3-4 days. The flavors actually meld together over time, making it even more delicious the next day.