Charred Brussels Salad


This recipe comes from our executive chef, Brett Newman, and is the perfect side for your holiday table (or anytime).


  • 1 lb. butternut squash (peeled and diced into ¾ inch pieces)
  • 1 lb. Brussels sprouts (stems trimmed and sliced lengthwise in half)
  • 2 tablespoons extra virgin olive oil
  • Salt & pepper to taste
  • ¼ cup dried cranberries

Mustard dressing:

  • 2 teaspoons Dijon mustard
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons extra virgin olive oil
  • Salt & pepper to taste

Preheat the oven to 450°F. Place the butternut squash pieces and halved Brussels sprouts on a large baking sheet. Drizzle them with the two tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.

Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Spread the vegetables evenly onto the baking sheet. Roasting Tip: Place the Brussels sprouts cut-side down, this will allow them to caramelize more evenly against the surface of the sheet pan.

Roast the vegetables for 20 to 30 minutes (time will vary depending on the size of your Brussels sprouts and butternut squash pieces), tossing them gently one to two times during the roasting time to ensure that they caramelize evenly on all sides. Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time. Allow the pan to sit on a rack to cool slightly while you prepare the Dijon vinaigrette.

In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.

Gently place the roasted vegetables in a large serving bowl or platter. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.