Tired of holiday carb-loading? This season, trade in tradition for lighter, brighter, and more daring side dishes
- 1 butternut squash, whole
- 2 tablespoons olive oil, divided, plus 1 teaspoon
- 2 teaspoons sea salt, divided
- 1 cup plain yogurt
- 2 tablespoons white balsamic vinegar
- 1 teaspoon pink peppercorn
- 1 teaspoon ginger powder
- ½ teaspoon white pepper
- ¼ cup pepitas (pumpkin seeds)
- 1 teaspoon coriander
- ½ teaspoon chili powder
- ½ teaspoon brown sugar
- 4 large brussels sprouts
- ¼ cup grated parmesan cheese
- 1 cup kale, chopped, with stalks removed
- ¼ cup corn
- ¼ cup dried cranberries
To make butternut squash yogurt:
- Preheat oven to 375ºF. Cut butternut squash in half, lengthwise, and scoop out the seeds. Rub halved squash with 1 tablespoon olive oil and 1 teaspoon sea salt. Place squash on baking tray and roast in oven for 1 hour, or until soft.
- Once squash has softened, set aside. Allow to cool for 15 minutes, then scoop it out of the skin. In a blender, combine squash, yogurt, vinegar, peppercorn, ginger powder, and white pepper. Blend until smooth.
To roast pepitas:
- Toss pepitas with coriander, chili powder, brown sugar, and 1 teaspoon olive oil. Transfer to a baking tray and roast at 375ºF for 5 minutes, or until brown.
To complete the salad:
- Cut off bottoms of Brussels sprouts, removing loose leaves as you go. Place leaves into a bowl. Toss with 1 tablespoon olive oil and 1 teaspoon sea salt.
- Layer leaves evenly onto a baking tray. Bake at 375ºF for approximately 5 minutes, or until edges start to brown. Sprinkle Parmesan cheese on top, then set aside.
- In a large salad bowl, toss kale with ¼ cup butternut squash yogurt. Top with Brussels sprouts, corn, cranberries, and roasted pepitas.
Omni William Penn Hotel, 530 William Penn Place, Downtown. 412.281.7100.