"I so love the mayan seeds accents of the salad! It really looks gorgeously delicious! Perfect for thanksgiving indeed! Happy thanksgiving everyone!"
Brussels Sprout Salad: – brussels sprouts – butternut squash – fuji apple – pomegranate seeds – feta cheese – pumpkin seeds
Preheat the oven to 415 degrees F. Spread the butternut squash over a baking sheet and drizzle with 1 to 2 tablespoons of olive oil. Use your hands to coat the squash in oil.
While squash is roasting, thinly slice all of the Brussels sprouts. Hold the Brussels sprouts by the stem (the root end) on a cutting board, and use a sharp knife to carefully chop (or shave) them into thin slices.
Add the shaved Brussels sprouts to a large bowl (or serving bowl), along with the roasted butternut squash, apple, pomegranate seeds, feta cheese, and pumpkin seeds. Toss in desired amount of dressing until everything is well coated.