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Roasted Butternut Squash and Brussels Sprout Salad

Jessica Kelley
  • 40 minutes
  • Serves 4

INGREDIENTS

1 lb

cubed butternut squash

1 lb

shredded brussels sprouts

4

medium shallots

1 tbsp

avocado or coconut oil (divided)

salt and pepper

1/4 cup

pumpkin seeds

1/4 cup

pomegranate seeds

3 tbsp

apple cider vinegar

2 tsp

oil (avocado or olive oil)

1 tsp

dijon mustard

1 tbsp

maple syrup

1 tsp

dried thyme