Feel-Good Freekeh Salad

Wash and dry all produce. Meanwhile, trim and halve Brussels sprouts. Thinly slice half the Brussels sprouts into shreds.

Roast the veggies: Toss remaining Brussels sprouts and butternut squash on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast 10-13 minutes, toss, then continue roasting until golden brown, another 10-13 minutes.

Heat a drizzle of olive oil in a pan over medium heat. Add shredded Brussels sprouts, and toss until softened, 3-4 minutes. Season with salt and pepper.

Halve, peel, and mince 2 TBSP shallots. Zest and halve lemon. Whisk together shallots, lemon zest, juice of half a lemon, and 2 TBSP olive oil in a large bowl. Season with salt and pepper. Taste and adjust with more olive oil, if necessary.