Prep time: 40 minutes - Cook time: 5 minutes - Total time: 45 minutes
6 cups Brussel sprouts, thinly sliced with a food processor/knife
1 butternut squash, diced and roasted with oil / salt
1/2 cup walnut pieces, toasted
1/2 cup fresh raspberries
1/4 cup grated Parmesan cheese
1/4 cup oil
1 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp honey
1-2 garlic cloves, minced
1/2 - 1 tsp salt
Use a food processor or a knife to chop up the brussel sprouts into smaller pieces..
Dice 1 butternut squash into bite-sized.
Roast the diced butternut squash with a little bit of olive oil and salt at 400F for 25 to 35 minutes.
Add the sliced brussel sprouts into a large bowl and layer it with the roasted butternut squash, toasted walnut pieces, and raspberries.
Mince 1 to 2 garlic cloves.
Mix up dressing ingredients and add to the veggie bowl.
Mix evenly and sprinkle on Parmesan cheese.