Aaron Sanchez's Brussels Sprout Salad With Butternut Squash and Charred Jalapeño Vinaigrette

Brightly flavored with two kinds of hot peppers and a jalapeño dressing, these Brussels sprouts are anything but boring! Add in butternut squash for a boost of vitamins A and C. 

3 Whole jalapeños (roasted, peeled and seeded)
3 Grilled green onions
3 cloves Garlic (roasted)
1 tbsp Orange juice
1 tbsp Lime juice
1 tbsp Agave nectar
1/2 cup Rice wine vinegar
2 cups Olive oil
1 Bunch of cilantro
Salt (to taste)
2 lbs Brussels sprouts
1 butternut squash (peeled and diced)
1 cup Roasted jalapeño vinaigrette
1/2 cup Cotija cheese
1 Serrano pepper (sliced thin optional)
1/4 Bunch cilantro (chopped)

For the roasted jalapeño vinaigrette:

Roast the jalapeños and grill the green onions until both are nicely charred and soft. Let cool.

To roast the garlic, peel and cover with vegetable oil in a sauce pot and let simmer over medium heat until the cloves turn golden brown and soften. Let the garlic cool down to room temperature and reserve oil.

In a blender combine the roasted garlic, jalapeños, grilled green onions, orange juice, lime juice, rice vinegar, and agave nectar. Purée, stream in the reserved garlic oil and season with salt and pepper.

For the Brussels sprout salad:

Peel and dice the squash and toss in olive oil, salt and pepper.

Top a baking sheet with squash and sprigs of thyme and sage. Roast in the oven at 375°F until cooked through and lightly caramelized.

Cut Brussels sprouts in half, remove the outer leaves and deep fry until golden brown. Place on paper towel and season with salt.

In a mixing bowl, toss the roasted squash, crispy Brussels sprouts and roasted jalapeño vinaigrette.

Place in a serving bowl or platter, garnish with the cotija cheese, cilantro, and thinly sliced serrano chiles.