Must-Try Winter Salad with Maple Vinaigrette and Delicata Squash
Servings 6 servings
Calories 300kcal
Ingredients
- for the salad: 3 cups shaved brussels sprouts 2 cups finely chopped savoy cabbage 1 delicata squash, seeded and sliced into half-moons 1 tbsp avocado oil or olive oil (for roasting) 1/2 tsp sea salt 1/4 tsp black pepper 1/3 cup chopped almonds, toasted 1/2 cup dried cranberries 1/3 cup pumpkin seeds 1/3 cup green onion 1/3 cup vegan grated parmesan for the mustard maple vinaigrette: 3 tbsp olive oil 1 1/2 tbsp apple cider vinegar 1 tsp dijon mustard 1 tsp spicy mustard 1 1/2 tbsp maple syrup 1/4 tsp sea salt 1/8 tsp black pepper
Instructions
- roast the squash: -preheat the oven to 400°F (200°C). toss the delicata squash slices with avocado oil, sea salt, and black pepper. -spread them on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through, until golden and tender. set aside to cool slightly.
- prepare the dressing: -in a small bowl or jar, whisk together all the dressing ingredients (olive oil, apple cider vinegar, dijon mustard, spicy mustard, maple syrup, sea salt, and black pepper) until well combined. -taste and adjust seasoning as needed.
- assemble the salad: in a large salad bowl, combine the shaved brussels sprouts, savoy cabbage, toasted almonds, dried cranberries, and half of the vegan grated parmesan. toss gently.
- add squash and dressing: add the roasted delicata squash to the salad bowl. drizzle the mustard maple vinaigrette over the salad and toss until everything is evenly coated.
- serve: top with the remaining vegan grated parmesan for garnish and serve immediately or chill for up to 1 hour before serving.
- storage: store leftovers in an airtight container in the refrigerator for up to 2 days. if prepping ahead, keep dressing separate and add just before serving.