Kabocha Squash and Brussels Sprouts Salad with Pancetta and Parmesan
This is a quintessential fall and winter dish. The sweetness of the Brussels sprouts and kabocha are enhanced by balsamic and shallots. The vinegar brightens the dish and the salty pancetta rounds it out nicely. The squash and Brussels sprouts can be made a day in advance. The salad is best served warm or at room temperature with warm pancetta.
Servings 8
Calories 242kcal
Ingredients
- 3/4 pound kabocha squash peeled and cubed
- 3/4 pound brussels sprouts halved
- 2 large shallots chopped
- 1/4 cup balsamic vinegar
- 5 ounce package pancetta chopped
- Parmesan shavings to taste
- 8 tablespoons avocado oil divided
- salt and pepper to taste
Instructions
- Toss the squash cubes with two tablespoons avocado oil and roast at 350ºF for 45 minutes. Cool to room temperature then reserve.
- While squash cooks, prepare the Brussels sprouts. Heat a cast iron skillet over high heat. Pan fry Brussels sprout halves in 4 tablespoons avocado over high heat until browned and slightly softened yet still retaining some crunch, about 10 minutes. Reserve.
- In now empty skillet, pan fry the pancetta until browned, about 10 minutes. Reserve pancetta and leave drippings in the pan. Brown shallots in remaining oil over high heat, 5-10 minutes. Once brown, add balsamic and monk fruit. Reduce slightly to form a sauce, about 2 minutes. Remove from heat and toss with Brussels sprouts.
- Combine the squash and Brussels sprouts in a large bowl and toss salt and pepper to taste. Sprinkle with pancetta and parmesan. Serve.
Nutrition
Calories: 242kcal | Carbohydrates: 10g | Protein: 4g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 132mg | Potassium: 379mg | Fiber: 2g | Sugar: 4g | Vitamin A: 908IU | Vitamin C: 42mg | Calcium: 34mg | Iron: 1mg