Enjoy a warming winter salad that is fresh, flavorful, seasonal, colorful and hearty enough to stand alone as a meal. This dish is quick and easy to prepare with the use of only one pan for cooking. It is packed full of immune boosting and anti-inflammatory properties to not only satisfy your taste buds but also provide phytonutrients your body needs to make it through these winter months.
- 1 small Delicata squash, sliced 1/4th inch rounds
- 1-pound Brussels Sprouts, shaved
- ½ tsp of dried sage
- ½ cup of fresh pomengranate seeds
- ¼ cup of chopped walnuts
- Olive oil, avocado oil or coconut oil for cooking
- Salt to taste
- ½ shallot
- 1 garlic clove
- 1 inch of ginger, grated
- Juice of 2 lemons
- ½ cup of olive oil
- ½ tsp maple syrup or honey
- Salt to taste
1.) Prepare the dressing by placing all ingredients in a blender and blend until smooth. Taste and adjust seasoning.
2) Cut squash into thin 1/4th inch thick rings and using a spoon pull away and discard the fiber and seeds in the center of each ring.
3) Shave the brussels sprouts by placing a whole one on a cutting board hold the stem with one hand and with your knife create thin slices through the leaves of the brussels sprouts. Repeat with remaining brussels and place in a bowl.
4) Heat a large skillet over medium heat. Add the oil (just enough to coat the bottom of the pan). Once oil begins to look glossy add the squash in a single layer and season with salt and sage. Cook for 5-7 minutes, or until browned. Once browned, flip to cook the other side. Cook for another 5-7 minutes until tender and browned. Remove from pan and set aside.
5) Add shaved Brussels into same pan and sauté until browned for approximately 5 minutes. If you need to add a little extra oil that can help prevent sticking.
6) Place brussels in a medium bowl and mix in pomegranate seeds. Place mixture on a plate and top with the squash. Drizzle with dressing, and sprinkle with chopped walnuts.