This salad was a pleasant surprise. I was running low on food after a not so well thought-out trip to the grocery store. After making a weeks worth of meals, the leftover ingredients in the fridge were brussels sprouts, butternut squash and a pomegranate. My only option was to combine them and hope for the best. Luckily, the combo was a winning one!
Ingredients:
- Shredded brussels sprouts (I used one bag from Trader Joe’s)
- 2 cups butternut squash chunks
- Seeds from one pomegranate
- Avocado oil
- Olive Oil
- Tessemae’s Southwest Ranch Dressing
- Salt & pepper
What to do:
Coat the butternut squash in olive oil and place in the oven at 400 degrees. I like to place my roasting veggies on non-stick parchment paper while baking.
While that’s cooking, in a pan saute the shredded brussels sprouts in avocado oil until the sprouts start to soften then add in a bit of Tessemae’s dressing.
Once the squash has softened to your liking, remove from the oven and place into the pan with the sprouts. Splash in a little more Tessemae’s dressing if you’d like, sprinkle some salt and pepper and toss around until the mixture is warm. Remove from heat, add pomegranate seeds and serve warm.
[Side note, if you’re a cheapo like me and refuse to pay a ton for already seeded poms, the easy way to get the seeds out is to cut the pom in half and remove the seeds under running water. No red mess!]
To make this more substantial for my lunch I added prosciutto and avocado. This recipe is Paleo and Whole30 approved and will be making it into my weekly rotation, easy and delish!
