Citrus, Squash and Brussels Sprouts Salad

Wisconsin Cheese Citrus, Squash and Brussels Sprouts Salad Recipe
Active Time
35 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Aged Cheddar can be used in this recipe.


  1. Heat oven to 350°F.
  2. Toss squash with 1 tablespoon olive oil on a greased 15 x 10-inch baking pan. Arrange squash in a single layer. Lightly season with salt and pepper.
  3. Bake for 15-20 minutes or until squash is tender, turning once. Cool completely on a wire rack.
  4. Meanwhile, whisk the apple cider vinegar, pomegranate juice and orange zest in a small bowl. Slowly whisk in remaining olive oil. Season with salt and pepper.
  5. Toss Brussels sprouts and squash with 1/4 cup vinaigrette in a large serving bowl. Top with the clementines, pomegranate seeds, pecans and green onions. Drizzle with remaining vinaigrette. Sprinkle with cheddar.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

"Our dad, John Pagel, had a love for the farm that extended beyond the dairy,” shares Director of Culture Jamie Pagel Witcpalek. “He enjoyed cheese and felt our high-quality milk would make delicious cheeses.” Today, this third-generation dairy produces two brands—Ron’s Wisconsin Cheese and Ponderosa Farmstead—celebrated for their award-winning cheeses. Specialties include mozzarella whips, cheese curds and aged cheddars like Ponderosa Farmstead Snow Cheddar.

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