- 6 cups Brussels sprouts, trimmed and halved
- 1 tsp olive oil
- 1 clove garlic
- 2 cups peeled butternut squash or sweet potato, diced into 1cm cubes
- 1/3 cup finely diced red onion
- 2 tbsp finely chopped parsley
- 1 tsp dried sage
- 1 tsp dried thyme
- ¼ cup slivered almonds
- 2 tbsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- 2 tsp honey or agave nectar
Steam Brussels sprouts for 10 minutes or boil for 5 minutes. In a separate pot, boil the butternut squash (or sweet potato) cubes for 5 minutes. The pieces should be just fork tender, but not soft. Drain vegetables and set aside.
In the bowl of your food processor, combine the Brussels sprouts, parsley, sage, and thyme. Whizz it around for a few seconds until sprouts appear shredded. (Work in batches if you need to.) Transfer to a large bowl.
Heat olive oil in a skillet over medium heat. Add the garlic and squash/sweet potato cubes and sautee, stirring constantly for 2 minutes, scraping up any brown bits from the bottom. When finished, transfer the contents of the skillet to the bowl of Brussels sprouts.
For the almonds: Place the almonds on an oven-proof dish and toast in the oven at 350F for about 5 minutes, or until golden. Be careful not to let them burn! Add them to the salad when finished.
Whisk together all dressing ingredients and drizzle desired amount over the salad. Toss to coat and set aside for at least 15 minutes to let flavours develop. Serve warm.
Serves 6 as a side dish.
Nutrition per serving: 123 calories, 6g fat (1g saturated), 0mg cholesterol, 25mg sodium, 17g carbs, 5g fiber, 5g sugar, 5g protein.