Ingredients:
20 pcs of Brussel Sprouts, cut into half
10 pcs of Brussel Sprouts, thinly sliced
1 small butternut, peeled and cubed
1 large onion thinly sliced
50gm feta cheese
1/3 cups of sliced black olives
1 glove garlic
2 tsp of fresh thyme
1/4 cup of pumpkin seeds, roasted
1/2 fresh lemon juice
2 tbsp + 1/4 cup extra olive oil
1/4 tsp black pepper
Instructions:
Preheat oven to 400 degree F (200 degree C)
Toss Brussel sprouts, butternut and onion with 2 tbsp of olive oil and spread out on baking sheet. Roast until squash is tender (about 20 mins).
Meanwhile, place the remaining olive oil, feta cheese, lemon juice, garlic, thyme and black pepper in a blender container and blend until nearly smooth.
In a salad bowl, add roasted Brussel sprouts, butternut and onion together with the rest of fresh Brussel sprouts and toss it with the feta dressing and top with feta cheese, black olive and pumpkin seeds.