Recipes

Ingredients

For the Squash:

• 2 lbs. (2 medium) delicata squash—halved lengthwise, seeded, and sliced crosswise ¾-inch thick
• 3 Tbsp. extra-virgin olive oil
• 2 Tbsp. white balsamic vinegar
• 1 Tbsp. honey
• Salt and pepper, to taste

For the Sprouts and Apples:

• 4 Tbsp. extra-virgin olive oil, divided
• 2 tsp. chopped garlic, divided
• 2 pkg. Citarella Shredded Brussels Sprouts, divided
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. fresh thyme leaves, stems removed
• 2 apples (Granny Smith, Fuji, or a personal favorite)—quartered, and cores removed
• 2 cups of cleaned arugula
• 1 ½ cups Citarella Caramelized Pecans, lightly chopped

Instructions

1. Preheat the oven to 375°F. On a large sheet-pan, combine all the squash ingredients and toss to coat evenly. Spread on the pan evenly and roast for 20-25 minutes, or until tender and caramelized. Flip halfway through. Remove from the oven and cool.
2. Meanwhile, heat a large skillet on medium-high heat. Sauté the Brussels sprouts in 2 batches. Add half of the olive oil to the hot pan; then, add half the garlic and one package of the Brussels sprouts. Sauté for 2-3 minutes. Empty the cooked sprouts into a large mixing bowl to cool.
3. Wipe out the skillet with a paper towel and repeat the sautéing process with the remaining olive oil, garlic, and Brussels sprouts. When cool, add the squash and its cooking juices, lemon juice, and thyme.
4. Just before serving, shave the apples thinly using a mandoline. Toss into the salad mix along with the arugula. Sprinkle the Caramelized Pecans on top and serve.