Shaved Brussels Sprouts and Delicata Squash Salad
A fall, whole-grain salad is a must at our holiday table, and this one wins rave reviews for its maple-roasted squash and shaved Brussels sprouts. The fresh herbs bring the color, and the chopped hazelnuts bring the crunch. Even better the next day, this salad is always a great candidate for doubling, so your guests get to take home leftovers – or you can simply take advantage of having lunch ready for the next few days.
Start to Finish: 90 minutes
For the Dressing:
1 clove garlic, finely minced
2 tablespoons sherry vinegar
1 1/2 tablespoons Dijon mustard
1 teaspoon maple syrup
1/4 cup plus 2 tablespoons extra-virgin olive oil
kosher salt, to taste
freshly ground black pepper, to taste
In a small bowl, whisk garlic, vinegar, mustard, and maple syrup. Slowly stream in the olive oil, whisking constantly, until emulsified. Taste and season with salt and pepper. Set aside.
For the Salad:
1 medium delicata squash (about 1 pound), halved lengthwise, seeded, and cut into 1/4-in slices
1 small red onion, halved lengthwise, and cut into 1/2-in slices
1 tablespoon maple syrup
1 tablespoon extra-virgin olive oil
freshly ground black pepper
3 cups water
1 1/2 cups einkorn berries, rinsed
2-ounce chunk pecorino cheese
1/3 pound Brussels sprouts, trimmed and shaved on a mandoline
1/3 cup fresh chives, finely chopped
2/3 cup toasted hazelnuts, chopped
1 teaspoon lemon zest
freshly-ground black pepper
3 tablespoons chopped Italian parsley
Preheat oven to 425°F. Place the squash and onion slices in a medium bowl and drizzle with maple syrup and olive oil. Sprinkle with salt and pepper and toss to coat. Spread squash mixture out onto one large, rimmed baking sheet and bake until tender and golden brown, 25–30 minutes.
Meanwhile, in a medium, heavy-bottomed pot, bring water to a vigorous oil. Add einkorn wheat berries, reduce heat to low, and cover the pot. Simmer until the liquid has been absorbed, 35–40 minutes. Remove from heat and let sit 15 minutes.
Using a vegetable peeler, shave the pecorino cheese and set aside (you should have about 1/2 cup).
Transfer einkorn to a large serving bowl. Fold in the Brussels sprouts, chives, hazelnuts and lemon zest. Pour the dressing over the top and stir to combine. Taste and season with salt and pepper, as desired. Gently fold in the roasted delicata squash mixture, as well as the parsley. Serve room temperature. Cover and refrigerate leftovers for up to 3 days.