Butternut and Brussel sprouts Harvest Salad

Harvest salad loaded with all the goodness of the season. Colorful, healthy and fresh.

Author

Linda Jacobson

Retired and loving my Anova!

Prep Time: 02:00

Recipe Time: 02:00

Temperature : 183F / 83.9C

Ingredients

• One butternut squash. Seeded, and peeled.
• 1 lbs brussel sprouts, cleaned, cut in half
• 1 sweet crunchy apple, cored and diced
• 1/2 C dried cranberries
• 1 Tbsp brandy
• 4 green onions, sliced, including green tops
• 2 sprigs fresh thyme, leaves removed from stems and lightly chopped
• Salt and pepper to taste
• Candied pecans or walnuts, lightly chopped
• 1/2 C fresh lemon juice
• 1/2 C olive oil
• 1/8 C agave
• 2 T dijon mustard
• 1 T balsamic reduction
• 1/4 C Goat cheese for garnish
• Added olive oil for cooking squash and brussel sprouts.

Directions

1. Cut butternut squash in to chunks
2. Place squash in sealable bag, adding 1 T olive oil and salt to taste. Seal.
3. Place brussel sprouts in sealable bag with 1 T olive oil and salt to taste.
4. Place both the bag of butternut squash and the bag of brussel sprouts in the sous vide and process for one hour.
5. Remove from bath and cool slightly.
6. Meanwhile. Place cranberries in a ziploc bag along with the brandy. After removing the sprouts and squash from the sous vide, place the cranberries in the sous vide. Turn off sous vide and let the cranberries heat and absorb some of the brandy while doing other prep work.

Finishing Steps