15 minutes
Cook Time
35 minutes
Cooking Level


  • 3 dry pints Pure Flavor® Uno Bites Nano Cucumbers, sliced
  • 1 lb brussels sprouts, halved
  • 1 large apple, thinly sliced
  • 3 cups butternut squash, cubed
  • ¾ cup pomegranate seeds
  • ½ cup pecans
  • ⅓ cup parmesan, shaved
  • 2 tbsp olive oil
  • ½ tbsp honey or pure maple syrup
  • salt and pepper, to taste
  • For the Caesar dressing:
  • ¼ cup tahini
  • ½ large lemon, juiced
  • 1 clove garlic, finely minced
  • 2 tbsp olive oil
  • 1-2 tbsp warm water
  • 1 tsp capers, finely diced
  • 1 tsp caper brine
  • 1 tsp Dijon mustard
  • salt and pepper, to taste


Step 1

Preheat oven to 350°F.

Step 2

In a medium bowl toss butternut squash in 1 tbsp olive oil, honey, salt and pepper. In a separate bowl toss brussels sprouts in 1 tbsp olive oil, salt and pepper.

Step 3

Line a large baking sheet with parchment paper. Add butternut squash and brussels sprouts. Roast for 35 minutes, flipping halfway through. Butternut squash is done when tender. Check tenderness with a fork.

Step 4

For the dressing, mix tahini, olive oil, fresh lemon juice, garlic, diced capers, caper brine, Dijon mustard, warm water and freshly ground black pepper together until smooth.

Step 5

Gently toss together cucumbers, roasted butternut squash, brussels sprouts, pomegranate seeds, apple slices, shaved parmesan and pecans. Drizzle with dressing and serve.

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