Warm Brussels Sprouts and Delicata Squash Salad with Maple Vinaigrette



2 lbs brussels sprouts, quartered

6 pieces bacon

1 small delicata squash, thinly sliced

1 small green apple, diced

1 small shallot, thinly sliced

½ c toasted pecans (omit for AIP)

⅓ c dried cranberries

½ tsp salt


For the vinaigrette 

¼ c olive oil

3 Tbs apple cider vinegar

1 Tbs maple syrup

½ tsp dried thyme

¼ tsp salt



  1. Preheat the oven to 425° F and line a baking sheet with parchment paper.
  2. Place the bacon pieces on the parchment  lined baking sheet and bake in the oven for 12-15 minutes until crispy and cooked through. 
  3. When the bacon is fully cooked, remove from the oven and place on a paper towel lined plate to cool. Reserve the bacon fat. Once cool, chop into bite size pieces. 
  4. Add the brussels sprouts to the sheet pan along with the delicata squash, toss with salt and 2 tbs of the reserved bacon fat and roast for 30-40 minutes until soft and tender. 
  5. Once the vegetables are cooked, remove from the oven and allow to cool while making the vinaigrette.
  6. Add the apple cider vinegar, olive oil, maple syrup, dried thyme and salt to a mason jar and shake to combine.
  7. Pour the vinaigrette over the roasted brussels sprouts and delicata squash. Add the apple, cranberries, pecans, bacon pieces, and shallot. Stir the ingredients until well combined and transfer to a serving dish. Enjoy! 

Keywords: brussels sprouts, warm salad, paleo, gluten-free