1 1/2poundspeeledseeded butternut squash cut into 1-inch cubes
1tablespoonextra-virgin olive oil
3cupsBrussels sprouts
4green onionswhite and green parts sliced thin
1small head radicchiohalved and sliced into 2-inch ribbons
⅓cupPecorino romano cheesegrated
1teaspoonKosher salt
¼teaspoonfresh cracked black pepper
½cuproasted sunflower seeds
Paprika Honey Mustard Vinaigrette:
¼cupapple cider vinegar
1Tablespoonhoney
2Tablespoonsdijon mustard
1small garlic cloveminced
¼teaspoonsweet paprika
¼teaspoonKosher salt
⅛teaspoonfresh cracked pepper
⅓cupextra-virgin olive oil
Instructions
Preheat the oven to 400 degrees.
On a large baking sheet, combine the butternut squash and olive oil. Season with salt and pepper, toss to combine, and roast for 30 to 35 minutes, tossing halfway through to evenly brown and caramelize. Set aside to cool.
While the squash roasts, trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a mandoline, shave the sprouts one at a time. When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw.
In a large serving bowl make the dressing by whisking together the apple cider vinegar, honey, mustard, garlic, paprika, salt and pepper. Stream in the olive oil and whisk to emulsify.
Pile the shaved brussels sprouts on top. Add the green onion, butternut squash, sliced radicchio, grated pecorino cheese, and sunflower seeds. Toss well with the dressing to combine and serve.
This salad will soften as it sits, and keep for up to 5 days in the fridge.