- 4 cups Brussels sprouts, cut in half
- 3 cups acorn squash, peeled, diced
- 1 cup pecans, chopped
- 1 cup dates, chopped
- 1/4 cup apple cider vinegar
- 2–3 tsp garlic, fresh, minced
- 2 tbsp mustard, Dijon or stone-ground
- 1/2 tsp cinnamon, ground
- 1/2 tsp red pepper flakes
- 1/4 tsp nutmeg, ground
- Black pepper, freshly ground, to taste