1/2 french loaf cut into large cubes (I used a wheat loaf, you could use any bread you like)
1 lb. brussels sprouts
2/3 cup craisins
1/4 cup mayo
4 garlic cloves
1/8 teaspoon cayenne (or more if you like a real kick!)
1/4 cup + 3 tablespoons olive oil
Salt and pepper to taste
In a food processor give the brussels a few pulses, so they are partially shredded and partially rough chopped. Once all the brussels are chopped, heat a tablespoon or two of olive oil in a large skillet over medium heat. Cook the brussels, tossing occasionally, until bright green and cooked through (about 6-8 minutes). During the last few minutes of cooking toss in the craisins so they’ll be nice and warm along with the brussels.While that cooks, in the food processor (again) combine the mayo, garlic and juice from the lime. Pulse the ingredients together until well combined. With the processor still running, drizzle in 1/4 cup olive oil. Taste and add salt + pepper as needed. Cut the bread into large cubes and then toss in a few tablespoons olive oil. Spread the bread out into one layer on a baking sheet and season with a little salt + pepper. Bake at 375°F until brown and crispy (8-10 minutes).Once the brussels are cooked, toss with the dressing. Add in the croutons and give everything a nice toss. Serve warm. If you like your salad even more creamy you could easily double the amount of dressing the above recipe calls for.
For the Topping:
Preheat oven to 425°F. Spray the cut sides of the squash with oil and sprinkle with salt. Place face down on a large baking sheet. Bake until tender and browned on the edges, about 20 to 25 minutes. Meanwhile, in a large saute pan cook sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Add the onion and celery; cook until celery is soft, about 8 to 10 minutes. Add the mushrooms and thyme to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms are soft and cooked through. Divide (1/2 cup) between the squash, top with parmesan cheese and bake 10 minutes.
I dont have any measurements, but I eyeball this delicious recipe!
Olive Oil, Raspberry Blush Vinager, Garlic, Dijon, Raw Honey, Salt and Pepper
For the dressing: