Roasted Brussels and Squash Salad with Honey Dijon Vinaigrette
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What does this food offer in terms of nutrients and physical nourishment?
Protein (nuts, cheese; suggestion: pair with roasted chicken, turkey meatballs)
Carbohydrates (grapes, brussels, squash)
Fat (olive oil, nuts, cheese)
Fiber (grapes, veggies, nuts)
Other (red grape skins contain the antioxidant resveratrol, what gives red wine its heart health benefits)
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What does this food offer in terms of mental satisfaction through flavor, texture, and experience?
Juicy
Chunky
Chewy
Light
Warm
Cozy
Tart/tangy
Sweet
Savory
Few things scream cool weather to me than a roasted Brussels sprout and squash combo. By the end of fall, I estimate that I am about 95% pumpkin and squash. My skin loves the vitamin A and my tastebuds love the sweet and savory flavor and creamy texture. That’s a win-win in my book! Another nutritious highlight in cold weather crops, although severely underrated, are Brussels sprouts. They are packed with fiber and vitamin C, and when prepared the right way can be a hit with your tastebuds, too!
Brussels sprouts get a bad rap and easily make the “Top 5 Least Liked Foods of All Time” list. Admittedly, I never thought I liked Brussels sprouts either. But as it turns out, there’s more than one way to cook them and boiled to mush just isn’t working. And your house doesn’t have to smell like farts afterwards, imagine that! Roasting and air frying Brussels sprouts is my go-to method. They get a little caramelization, crisp at the edges, and the center dries out significantly, so you can say goodbye to soggy sprouts forever.
In this recipe, roasted shaved Brussels pair with sweet squash and juicy grapes. With a tart and zesty honey dijon vinaigrette, it’s the sweet-sour-savory combo of the century, trust me. This is the perfect side to bring to a Friendsgiving potluck or to pair with chicken breast or marinated tempeh, if that’s more your style. With a mix of textures and seasonal flavors, I know it’ll be a hit at your table as well.
Allergens: Nuts
Servings: 3-4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Ingredients:
1 bag of shaved Brussels sprouts*
1 medium delicata squash, halved and deseeded then cut into 1/2 inch slices
2 cups seedless red grapes
1/4 cup nut or seed of choice (pumpkin seeds, pecans, and walnuts work best)
2 tsp avocado or high-heat cooking oil
1/2 tsp garlic granules
Salt and pepper to taste
Optional toppers:
Pomegranate seeds
Goat cheese
Vinaigrette:
1/2 cup olive oil
1/4 cup apple cider vinegar
1/4 cup water
1 heaping tbsp whole grain dijon mustard
1 tbsp honey
Tip: If unable to find shaved Brussels sprouts, you can purchase 1 bag or 1 pound whole sprouts then slice them thinly or leave them halved or quartered but this will increase the cooking time
Directions:
Preheat the oven to 400F. Line two large baking sheets with parchment paper.
Toss Brussels sprouts with half of the cooking oil and spread in an even layer on one of the banking sheets. You’ll want to spread them as thin as your pan allows so they roast and not just steam. Salt and pepper to taste.
Brush squash with 1/2 tsp of oil. On one half of the second sheet, arrange the slices with even space between them. Salt and pepper to taste.
Toss grapes with remaining cooking oil (about 1/2 tsp). Arrange them on the other half of the baking sheet.
Put both pans in the oven with the squash pan on the bottom.
After 20 minutes, flip squash halves and mix Brussels and grapes for even cooking. Return to oven.
After another 10 minutes, remove Brussels from oven. Allow grapes and squash to continue cooking for another 10 minutes or until squash is tender and caramelized. Remove from oven and set aside.
In a small mixing bowl, combine dressing ingredients using a fork or whisk.
In a large serving bowl, combine squash, sprouts, and grapes. Drizzle with desired amount of dressing.
Top with pomegranate, nuts, seeds, and cheese, if desired, and serve warm. Leftovers can be stored in an airtight container in the fridge for up to 1 week.
Note: This recipe makes just over 1 cup of dressing so you’ll likely have leftovers. You can store in an airtight jar or container in the fridge for up to 1 week.
