This fall salad is the perfect pairing to complete any meal. Robust flavors of roasted butternut squash and Brussels sprouts are rounded out with a crisp bite from fall apples, fennel and bright lemon dressing.
1 ½ pounds butternut squash, cubed (about ½ large squash)
1 ½ pounds Brussels sprouts
1 medium Honeycrisp, Braeburn or similar apple
½ fennel bulb
1 tablespoon fresh thyme leaves
3 tablespoons olive oil
Juice of 1 lemon
2 tablespoons chopped toasted pecans
1 teaspoon salt
½ teaspoon pepper
1. Heat oven to 400 degrees. Prepare two sheet pans with non-stick cooking spray.
2. On one sheet pan, toss the butternut squash with 1 tablespoon olive oil, ½ tablespoon thyme leaves and half of the salt and pepper.
3. Cut the ends off the Brussels sprouts, discard and cut the sprouts into quarters. On the other sheet pan, toss the sprouts with 1 tablespoon olive oil, ½ tablespoon thyme leaves and the other half of the salt and pepper.
4. Place both pans in the oven. Roast the butternut squash for 25-30 minutes, tossing once with a spatula, until the squash begins to soften. Remove from oven and let cool for 5 minutes.
5. Roast the Brussels sprouts for 30-35 minutes, until the leaves turn golden and they start to soften. Remove from oven and let cool for 5 minutes.
6. In a large bowl, whisk together the lemon juice with the remaining tablespoon of olive oil.
7. Remove the bulb from the center of the fennel, discard and slice the fennel into thin pieces.
8. Remove the core from the apple, discard, and chop the apple into small pieces.
9. Toss the fennel and apple in the bowl with the lemon and olive oil. Gently toss in the butternut squash and Brussels sprouts.
10. Sprinkle the pecans over the top and serve warm.