Looking for an easy and healthy way to use your winter veggies? Try this meatless main dish using butternut squash, brussels sprouts, baby kale, and The Fawn to create a salad that will leave you satisfied and powered up with loads of vitamins and lean protein!

makes approximately 4 servings

What You’ll Need: 

• 1 butternut squash, cubed

• 10 to 12 brussels sprouts, halved

• 2 tablespoons olive oil

• 5 oz baby kale

• 4 eggs, soft boiled

• 1/3 cup The Fawn, shredded

• Freshly ground sea salt and cracked black pepper

Dressing:

• 1/2 cup and 1 tablespoon olive oil, divided

• 2 tablespoons shallots, minced

• 2 tablespoons apple cider vinegar

• 2 tablespoons sweet white wine or apple juice

• 2 teaspoons dijon mustard

Directions: 

1. Preheat oven to 400°F.

2. Place the cubed squash and sliced brussels sprouts in a baking pan. Drizzle with olive oil and sprinkle with sea salt and pepper. Bake for 20 minutes, stirring occasionally.

3. To make the dressing, sauté the shallots in 1 tablespoon of olive oil for 2 to 3 minutes until they are softened. Remove pan from heat and whisk in cider vinegar, white wine or apple juice, dijon mustard, and 1/2 cup olive oil. Set pan aside for later.

4. Divide the baby kale between 4 salad bowls.

5. Evenly divide squash and brussels sprouts onto each bed of kale.

6. Soft boil the eggs for approximately 5 and a half minutes, gently peeling when done. Place each egg in the center of the salads.

7. Reheat the dressing on the stove for 1 to 2 minutes, until it is thoroughly heated. Spoon hot dressing over the salad and sprinkle with The Fawn. Grind sea salt and pepper on top to taste.

8. Serve with crusty french bread and a crisp white wine. Bon appétit!