This easy to make Brussels sprout salad is full of sweet roasted squash, salty Parmesan, and crunchy toasted bread. A tangy Italian vinaigrette brings it all together.
Preheat oven to 400 degrees F. Line two sheet pans with parchment paper.
On one spread the squash cubes. Drizzle with half the olive oil and season with salt and pepper. Toss to coat.
On the second, add the bread. Drizzle with remaining oil, and season with salt and pepper. Toss to coat.
Put both pans in the oven. The bread should take 10-12 minutes or until it’s toasty and browned and crisp. Remove.
The squash will take 20-25 minutes and will be tender and browned. Remove.
Let both cool and add to a large bowl with the Brussels sprouts, capers, and cheese.
Put the dressing ingredients in a blender and blend until smooth. Taste and adjust the seasonings to your preference.
Toss the salad with the dressing and serve immediately.
Notes
Storing leftovers: You can make the salad and dressing separate, but don’t toss until ready to serve. Eat immediately.Sourcing: I get a lot of produce from Imperfect Foods, delivered to my door. Try it today and get $20 off here.Pairs well with: Coconut Bacon, French Martini with a Twist, Instant Pot Corn Chowder