Recipe of the Month

Apple, Squash and Brussels Sprout Salad

Serves 6

1 1/2 pounds Brussels sprouts, trimmed and halved
3 tablespoons plus 2 teaspoons avocado, sunflower or safflower oil, divided
3 cups butternut squash, cut into 1-inch cubes
3 tablespoons maple syrup
3 cloves garlic, crushed
1 tablespoon rice vinegar
1/4 teaspoon allspice
1/2 teaspoon ground cinnamon
1 tablespoon water
1 red apple, unpeeled, chopped into 3/4-inch pieces
1/4 teaspoon salt, or more to taste
1/4 teaspoon black pepper

Preheat oven to 400°. Place the prepared Brussels sprouts on one side of a jelly roll or roasting pan and toss with 1 tablespoon of oil. Place the butternut squash cubes on the other side of the pan and toss with 2 teaspoons oil. Roast for 30 minutes, or until fork-tender. Let vegetables cool.

Place the roasted vegetables into a large serving bowl. In a small bowl, whisk together the remaining 2 tablespoons oil and the maple syrup, garlic, rice vinegar, allspice, cinnamon and water. Pour over the vegetables and toss well. Add the apple pieces and toss again. Add salt and pepper. Serve at room temperature.

Recipe from Paula Shoyer
Published in Hadassah Magazine