Brussels Sprouts And Butternut Squash Salad Recipes

WINTER VEGETABLE SALAD WITH BUTTERNUT SQUASH, BRUSSELS SPROUTS, AND BEETS

Steps:

• Preheat oven to 375 F. Line the baking sheet with parchment paper.
• Trim ends of Brussels sprouts and remove yellow leaves. Slice all Brussels sprouts in half.
• In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
• Place Brussels sprouts onto a parchment paper-lined baking sheet, cut side down, and roast in the oven at 375 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
• Preheat oven to 375 F. Line the baking sheet with parchment paper.
• In a medium bowl, combine cubed butternut squash (peeled and seeded), 2 tablespoons of olive oil, and salt, and toss to combine. Note: For more tips and details on how to peel, cut, and roast whole butternut squash, check out this article: How to Roast Butternut Squash.
• Spread butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking until softened.
• Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.
• Add 2 beets to a medium-size saucepan filled with water. Bring to boil. Boil the beets on medium heat, half-covered (allowing some heat to escape), for about 20 minutes. Remove from heat.
• Using a large spoon or a ladle, carefully remove beets from hot water. Let them cool. When completely cooled, peel the beets and then dice them into small cubes.
• Preheat the oven to 350 F. Line a baking sheet with parchment paper. Spread pecans in a single layer.
• Toast the pecans for about 5 to 10 minutes in the preheated oven at 350 F until they get darker in color.
• Note: Pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterward.
• Combine 1 cup of balsamic vinegar + 1/4 cup of honey or brown sugar in a medium pan and cook it down, regularly stirring. The mixture should reduce by about half. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
• In a large bowl, toss together roasted Brussels sprouts, roasted butternut squash, diced cooked beets, toasted pecans, and dried cranberries.
• Drizzle with the balsamic glaze.

BRUSSELS SPROUTS AND BUTTERNUT SQUASH SALAD

Steps:

• Preheat oven to 350°F. Place Brussels sprouts and butternut squash in a mixing bowl and toss with olive oil. Season with salt and pepper and place in the oven for 25 minutes, then let cool. In a separate bowl, add onions and cherry tomatoes. When Brussels sprouts and butternut squash have cooled, add to mixture. Mix together the vinaigrette and toss with Brussels sprouts.

BRUSSELS SPROUTS WITH BUTTERNUT SQUASH AND POMEGRANATE SEEDS

Steps:

• Preheat the oven to 400 degrees F. Use a knife to lop the top and bottom off the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Chop into small pieces. Divide the squash between 2 baking sheets.
• Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on the baking sheets with the squash. Break the quartered onions apart and add them to the baking sheets.
• Drizzle the vegetables with the olive oil. Season with salt and pepper, sprinkle with the chili powder and toss. Roast 30 to 35 minutes, or until browned.
• Take the vegetables out of the oven and tip into a serving dish. Drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.