Brussels Sprouts & Squash Salad

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Brussels sprouts are a great source of fiber, folate and vitamin C, plus they are naturally low in calories, so eat ‘em up!
    • Prep Time
    • Cook Time
    • Yield
    • Serves 4
    • Difficulty
    • Easy

Ingredients

  • 1/2 small butternut squash, peeled, seeded and cut into 1” strips
  • 2/3 cup crimini mushrooms, sliced
  • 1 cup hard wheat berries, prepared according to package instructions
  • 1 cup Brussels sprouts, leaves separated
  • 1 cup bok choy, chopped
  • 1/4 cup hazelnuts, toasted and chopped
  • 1/4 cup pomegranate seeds
  • 1/4 cup rice wine vinegar
  • 1/2 cup sesame oil
  • 1 tablespoon maple syrup
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Preheat oven to 400°F.
  2. Place squash strips on a baking sheet and drizzle with oil. Roast until soft, about 30 minutes. Set aside.
  3. Place mushrooms on a baking sheet, drizzle with your favorite cooking oil, and roast until crispy, about 20 minutes. Remove from oven, let cool, then mince.
  4. Combine wheat berries, Brussels sprouts, squash, bok choy, hazelnuts and pomegranate seeds in a large bowl.
  5. In a small bowl, whisk together vinegar, sesame oil, maple syrup, cumin, garlic, salt and pepper.
  6. Pour dressing over salad, and toss to coat. Top with mushrooms and serve.

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