Name: Fall Brussels Sprouts Slaw with Dijon Tahini Dressing
Ingredients: 1 large butternut squash (medium dice, roasted until tender); 2 pounds raw Brussels sprouts (trimmed and shredded (or just buy the); Brussels sprouts pre-shredded); 2 cups thinly sliced Parmesan cheese (plus more to taste, if desired); 1 1/2 cups pomegranate arils (seeds from 1-2 pomegranates); 3 tablespoons Dijon mustard; 1/3 cup tahini; 2 tbsp sherry vinegar; 1/2 cup water (adjust for desired consistency); Freshly ground black pepper (to taste); Salt (to taste (if desired)

FOR THE SQUASH (make the day before assembling salad:

Preheat the oven to 400°F. As noted, the most time eﬃcient way to roast. the squash is during the second bake for the baked brie stuﬃng, so I would recommend planning that accordingly.
Toss the squash with a bit of olive oil, salt, and pepper.
Spread the butternut squash cubes in a single layer on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized. Remove from the oven and allow them to cool to room temperature. Store in the fridge on a plate, covered with foil until the following day.
FOR THE DRESSING:
In a bowl, whisk together the Dijon mustard, tahini, sherry vinegar, and water until well combined. Add more water if necessary to thin it out. Add freshly ground black pepper to taste. You can also add a pinch of salt if desired, but remember that the Parmesan cheese will also contribute saltiness to the salad.
FOR THE SALAD:
PREP NOTE: Chop all your ingredients when your squash is in the oven, then store in the fridge until ready to assemble the following day.
Assemble the shredded brussels sprouts, most of the Parmesan,pomegranate arils and roasted squash in a bowl. Toss with the pomegranate arils and roasted squash in a bowl. Toss with the dressing right before serving. Top with more pomegranate arils, parmesan slices and black pepper for garnish.

Fall Brussels Sprouts Slaw with Dijon Tahini Dressing