This recipe combines the best seasonal veggies like brussels sprouts and butternut squash with other ingredients. In addition to the veggies, this dish gets a sprinkle of crispy prosciutto crumbles, creamy goat cheese, tart cherries and crunchy nuts — a great combination of tastes and textures. The ingredients get layered on a platter at the end for an elegant presentation on any buffet or dining table. The salad is satisfying enough for a meal or makes for an elegant Thanksgiving side dish. INGREDIENTS • 1 bag fresh shaved brussels sprouts • 1 bag fresh butternut squash noodles • 4 slices prosciutto • 1/2 cup candied pecans or walnuts • 1/2 cup dried cherries or cranberries • 1 oz goat cheese, crumbled • 2 T maple syrup • 1/2 cup good aged balsamic vinegar • olive oil • salt and pepper with Maple Balsamic Glaze ROASTED BRUSSELS SPROUT SALALD INSTRUCTIONS • Turn oven to 350 degrees. • Lay prosciutto slices on parchment-lined baking sheet and bake for about 10 minutes, until browned and crispy. • Turn oven up to 400 degrees. • Spread brussels sprouts and squash into one even layer on two separate baking sheets. • Toss each with one tablespoon of olive oil, 1/2 teaspoon salt and 1/4 teaspoon of pepper. Use hands to make sure it’s evenly seasoned. • Roast for 8-12 minutes, watching that the brussels sprouts leaves don’t burn. You may need to rotate the baking sheets from top to bottom if you’re using one oven. • For the maple balsamic glaze, pour the maple syrup and balsamic vinegar into a saucepan. Bring to a boil, then turn down heat and simmer gently for about 10-15 minutes until thickened and reduced by about half. • Prep your salad: Layer the ingredients on a platter starting with the squash, then brussels sprouts. Crumble the prosciutto and sprinkle on top, followed by the candied nuts, dried cherries and goat cheese. Finally, finish with a drizzle of the maple balsamic glaze. Use pre-packaged chopped veggies to reduce prep time — which translates to more time with your guests. TIP

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