While the butternut squash is cooking, you can toast pecans: add the pecans to a pan and place over medium heat, stirring occasionally for 4-5 minutes until they are slightly golden brown. Once golden brown, turn off the heat and stir in a teaspoon or two of pure maple syrup to coat the pecans, followed by a sprinkle of sea salt. Remove from heat and allow to cool.

Next, boil and shred your brussels sprouts.

Add shredded brussels sprouts to a large bowl.

Next, mix the dressing ingredients together in a small bowl until smooth: tahini, olive oil, fresh lemon juice, garlic, diced capers, caper brine, dijon mustard, warm water, and freshly ground black pepper. Taste and add a pinch of salt if necessary.

Pour dressing over shredded brussels sprouts and toss together to coat the Brussels. Before you add anything else, I highly recommend tasting the Brussels to see if they are salty enough to your liking. If not, season with a bit of freshly ground salt and pepper.

Next, you can choose to serve this on a platter or in a bowl. Platters are pretty for entertaining or serving guests and bowls are great for date nights, family dinner, and meal prep.

If making on a platter: add all of the brussels sprouts coated with dressing to a large platter. Top with roasted butternut squash, apple slices, and finally, the toasted pecans.

If making in a bowl: stir in the cubed roasted butternut squash, apple slices, and toasted pecans. Gently toss again so that everything is combined.