Hands On Time
18 Mins
Total Time
50 Mins
Photo: Daniel Agee, Styling: Blakeslee Giles and Audrey Davis

How to Make It

Step 1

Preheat oven to 400°. Place 2 rimmed baking sheets in oven while preheating.

Step 2

Combine squash, sprouts, onion, ¼ cup oil, 2 tbsp syrup, thyme and sage in a large bowl, toss to coat. Divide vegetables evenly between preheated pans coated with cooking spray. Sprinkle with ¾ tsp salt and ¾ tsp black pepper. Bake at 450° for 20-25 minutes or until browned and tender (do not stir). Remove from oven.  

Step 3

Combine 1 tsp olive oil, pumpkin seeds and red pepper in a small bowl. Place on a baking sheet and bake 8-10 minutes or until lightly toasted. Set aside and cool.

Step 4

Combine ¼ cup olive oil, 2 tbsp syrup, ½ tsp kosher salt, ¼ tsp black pepper, mustard and lemon juice in a small bowl, stirring with a whisk. Combine 1 tbsp oil mixture and greens in a large bowl; toss to coat. Add squash mixture; toss gently to combine. Place green mixture on a platter. Drizzle with remaining dressing, cranberries and goat cheese. SERVES 6 (serving size: about 2 cups)

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