Autumn Brussels Sprout Salad with Roasted Veggies

This week, I am so excited to share this Autumn Brussels sprout salad with roasted butternut squash and pomegranate!

Autumn Brussels Sprout Salad with Roasted Veggies

The last few weeks, I have shared with you some of my Mom’s recipes. However, this week I got back to my creative roots and created something special.

And I have to say it is the perfect salad for Autumn, hence its name.

Let’s drill down on this delicious autumn salad, shall we?

The base, in place of lettuce, is some spicy shredded Brussels sprouts with a bit of chopped, fresh spinach.

Then, you get to throw in these wonderful ingredients:

Autumn Brussels Sprout Salad with Roasted Veggies

• Roasted butternut squash that has been brushed with olive oil, and sprinkled with cinnamon and cardamom.

• Roasted red onion.

• Pomegranate arils.

• Fresh, chopped sage

• Crumbled goat cheese

• Chopped walnuts

As for the dressing?

Just top this Brussels sprout salad with a bit of balsamic vinegar. In the end you get a beautiful salad that is bursting with autumn flavors.

Delightful and delicious.

Enjoy!

Prep Time: 15 mins

Cook Time: 40 mins

Additional Time: 20 mins

Total Time: 1 hr 15 mins

Ingredients

• 1 Cup Roasted Butternut Squash, Cubed

• Cinnamon to Taste

• Cardamom to Taste

• 1/2 Small Red Onion

• 3 Cups Brussels Sprouts, Shredded, Raw

• 1 1/2 Cup Fresh Spinach, Roughly Chopped

• 1/2 Cup Pomegranate Arils

• 1/4 Cup Crumbled Goat Cheese

• 1 TBSP + Fresh Sage, Chopped Finely

• 1 oz Chopped Walnuts, Optional

• 1/4 Cup Balsamic Vinegar, or to Taste

Instructions

Butternut Squash

1. Peel skin off of butternut squash, and chop into small pieces. You do not need to make into cubes at this point. You can just make pieces about an inch thick, so they cook quickly.

2. Sprinkle with cinnamon to taste.

3. Sprinkle with cardamom to taste. Use less cardamom than cinnamon.

4. Place into the oven at 450 degrees for about 40 minutes, so that it really cooks through.

Onions

1. Slice red onions into very thin rings, and place into the oven with the butternut squash.

2. Remove after about 20 minutes. Watch to make sure they don't burn.

Brussels Sprouts

1. If you cannot find shredded Brussels sprouts at the store, buy whole ones.

2. Cut off ends.

3. Place in emulsifier or blender a handful at a time and pulse. They will shred quickly.

Salad

1. Add shredded Brussels Sprouts and spinach to a large bowl.

2. Mix.

3. Chop roasted squash into 1 inch cubes and add to bowl.

4. Mix

5. Add remaining ingredients except for balsamic and mix.

6. Drizzle balsamic over top and mix, or dress with balsamic when ready to eat.

Notes

1. Feel free to add more sage, if the flavor is not strong enough.