Preparation
15 minutes
Cook Time
35 minutes
Serves
6
Cooking Level
Easy
Ingredients
- 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
Directions
Step 1
Preheat oven to 350 degrees 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.
