Brussels Sprout Salad Recipe is colorful and the perfect blend of sweet, salty, and savory. This dish is sure to have your guests going back for seconds.
Preheat the oven to 350°F. Cover a large rimmed baking sheet (possibly two) with aluminum foil or parchment. Toss the Brussels sprouts and butternut squash with just enough olive oil to lightly coat. Arrange on baking sheets in a single layer.
Bake for approximately 30 minutes or until Brussels sprouts are a deep green and edges are crispy and butternut squash is tender.
Toss with the jalapeno and onion dressing.
Top with pomegranate seeds and pepitas and serve hot.
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