I got my first stalk of Brussels Sprouts and couldn’t wait to get it home and start experimenting. I’m one of those strange individuals who actually really likes these healthy little sprouts. I think they got a bad name from being horribly over-cooked. The key is that they MUST be crisp. Think al denté, especially when it comes to these Acorn Squash & Brussels Sprout Salad. The beauty of this salad is its simplicity – great flavors come together to really make this salad a total crowd-pleaser. But absolutely feel free to play with the flavors. Love walnuts? Swap out the pecans! Add dried berries (I think dried cranberries taste great in this salad). Add your favorite grain to make this a hearty lunch, or save this recipe as the perfect holiday side dish.
This is a tasty, satisfying salad that can be served either warm or at room temperature.
ACORN SQUASH & BRUSSELS SPROUTS SALAD INGREDIENTS
- 2 cups steamed and cubed acorn or butternut squash
- 2 cups of brussel sprouts, trimmed and halved
- 1 cup pecan nuts
- 1/2 cup good olive oil
- 1/4 cup of sweet aged balsamic vinegar
- Sea salt and pepper
DIRECTIONS
- Steam the sprouts for just a few minutes (about 4) until they are still crisp but tender enough to be able to slide a sharp knife into one of them. Shock them under cold or iced water to retain the crispness and color.
- Dry-roast your pecan nuts over a hot cast iron skillet for about 2 minutes on either side.
- Mix up your dressing by combining the olive oil, blasamic vinegar, salt and pepper. Adjust as necessary to suit your taste.
- Finally, combine all the ingredients in a pretty bowl and dress lightly.
I love this salad year-round, though it obviously lends itself to fall and winter. I also love that this salad is easily meal prepped. Make a big batch, and divide amongst lunch-containers for a healthy lunch you can eat on the go!
