Autumn and Wintertime: Perfect for Warm Salads

This Warm Brussels Sprouts Salad with Acorn Squash is perfect for your next Holiday Potluck. It’s simple with a complex falvor, savory yet sweet, and deliciously healthy.

I’m always looking to add more color to my drab thanksgiving plate. Packed with color, flavor, and warm nutrition, this salad will be among the dishes for which you want seconds.

So, whether you are enjoying this Warm Brussels Sprouts salad for the holidays or as a compliment to a weeknight meal (perhaps with some crispy baked tofu or chicken), this salad is everything you need to fill your belly and bring a smile to your face.

The Ingredients: Warm Brussels Sprouts Salad with Acorn Squash

Shaved Brussels Sprouts: This recipe calls for about 1 lb of brussels sprouts, equal to 4 to 5 cups or 15 whole brussels sprouts. I like the brussels sprouts roasted in the oven with the acorn squash; however, you can also eat your brussels sprouts raw and shaved.

Acorn Squash: For this recipe, take one roasted acorn squash remove the seeds and slice it up. I love the colors the squash brings to this dish. There is no need to peel yout acorn squash!

Dried Cranberries: You can use as much or as little dried cranberries as you please. This is true for all the ingredients but especially for the dried cranberries. I used ⅓ cup of sweetened dried cranberries. I enjoy not only the sweet and tart chewy notes but also the deep red color.

Optional – Quinoa Crisps:  The quinoa crisps topping is like nothing you’ve ever tasted over a salad. I love the nutty crunch they bring to the salad and the nutritional benefits! Learn how to make it in this video by Simply Quinoa. 

Agrodolce: Agrodolce is a sticky, tart-sweet condiment often served with veggies. The red onion, honey, and herbs add complexity to this agrodolce. I chose Agrodolce as my dressing because is is full of flavor, sweetness, and tang. Bon Appetit has a lovely Winter Squash Agrodolce recipe from their November 2015 Issue if you want to see how to use agrodolce in other recipes. 

How to Make this Salad

Note that you can make the quinoa crisps and the Agrodolce in advance. Before you build the salad, there are three steps to follow. First, an option to prepare the quinoa crisps. Next you start your roasted veggies. While your veggies roast whip up the agrodolce.

Optional: Quinoa Crisps

The Quinoa Crips are an optional step in this recipe. Why? Because making the quinoa crisps, agrodolce, and roasted veggies for the salad takes some planning or experienced multi-tasking in the kitchen. As mentioned before, check out this video by Simply Quinoa if you want to try it out! 

Roasted Veggies

Preheat the oven to 400 degrees F.

Place shaved brussels sprouts and sliced butternut squash on a baking sheet. Drizzle the avocado oil over vegetables and rub it in using your hands. Sprinkle salt and pepper overtop. Roast for 35 to 40 min in the oven, turning vegetables halfway through roasting.

While roasting the veggies make the agrodolce.

Agrodolce

Place the saute pan on medium heat. Add the avocado oil, rosemary, thyme, and red onion to the pan and saute for 5 minutes until the onions are translucent and fragrant. Add honey and red pepper flakes, and continue to sauté for 1-2 minutes. Turn the heat off, and add salt, pepper, and apple cider vinegar.

Build the Salad

Add roasted veggies to a serving bowl. Add cranberries and drizzle half of the agrodolce over the salad. Reserve the remaining agrodolce for those who like more dressing drizzled over their salads, or continue adding tbsp by tbsp until you reach your desired amount. Optional, finish the salad with 1/3 cup of the quinoa crisps.

Serve warm.

Sharper Nutrition Fix: Brussels Sprouts

What are brussels sprouts?

Brussel Sprouts, a cruciferous veggie also called Brassica oleracea, are named after Brussels, Belgium. Other veggies in this family include broccoli, cauliflower, and cabbage. Brussels Sprouts are a cool weather crop perfect for Autumn and Winter recipes!

Have you ever seen brussels sprouts still attached to their stalks? This looks beautiful and helps to keep the brussels fresh.

How to serve

Roasted: In a 450-degree oven, whole shaved or quartered, you can have some tasty brussel sprouts in under 30min.

Sauteed: You can enjoy the brussel sprouts sauteed alone or alongside a stir fry.

Shaved and raw: Serve brussels in a salad, warm or cold! Shave them thin and coat them with dressing. Unlike romaine or spinach, brussels sprouts don’t get soggy when eaten the next day as leftovers.

Other methods: Grilled, Steamed, and even as a Cabbage replacement. Please note, take care not to overcook brussel sprouts because they will release a “sulfury” smell (like rotten eggs).

Nutrition

Some brief nutrition information:

• Brussels Sprouts are great for the gut 
• They are heart-healthy
• Brussels Sprouts support a healthy immune system
• They are high in Vitamin C & K

Like this recipe?

Below are a few others you may enjoy.

Almond Flour Thumbprint Cookies

Pumpkin Chocolate Chip Cookie Smoothie

Strawberry Cornbread Drop Biscuits 

Reference:

1. Herbst, S. T., & Herbst, R. (2007). The New Food Lover’s companion: More than 6,700 A-to-Z entries describe foods, cooking techniques, herbs, spices, desserts, wines, and the ingredients for Pleasurable dining. Barron’s Educational Series, Inc.
2. Food Print . ORG – “Real Food Encyclopedia | Brussels Sprouts.” Food Print, GRACE Communications Foundation, https://foodprint.org/real-food/brussels-sprouts/