For the Brussels Sprouts

1. Bring a pot of water to a rolling boil add salt to the water.
2. Rinse your brussels sprouts, and let them boil for around 6 minutes, or until tender throughout. Strain and set aside.
3. Peel and cube your butternut squash and place into the boiling water.
4. Pull them out of the water when they are tender, and easy to pierce. Set Aside.

For the bacon

1. Cook the bacon as your normally would. I like my done in the oven on 450 degrees so it’s super crispy and not oily.

For the dressing.

1. In a large bowl combine lemon juice, salt and pepper, dijon mustard and white wine vinegar into a bowl.
2. Add brussels sprouts, butternut squash and bacon into the bowl with the mixture and toss.