Tossed Butternut Brussels Sprouts Salad is a tasty weeknight meal, served with crunchy bread. Add a drizzle of olive oil and balsamic glaze!

Tossed Butternut Brussels Sprouts Salad

Are you ready for the weekend? Ready or not, it will be here before we know it! This week, in our kitchen, it’s all about salads, fruit, and nuts for snacks. And of course a cup of afternoon tea :)

Tossed Butternut Brussels Sprouts Salad

We enjoyed this Butternut Brussels Sprouts Salad over the holidays, and it’s delicious for a weeknight meal with hot crunchy bread, or of course served for lunch! It’s a scrumptious harvest  or winter salad!

I’m so happy to share the recipe with you today!

Tossed Butternut Brussels Sprouts Salad

Ingredients for Butternut Brussels Sprouts Salad

  • Butternut squash
  • Avocado or olive oil
  • Brussels sprouts
  • Salt and pepper to taste
  • Allspice + cinnamon
  • Spinach, or any kind of lettuce
  • Blue cheese
  • Chopped pecans
  • Dried figs
  • Pomegranate seeds
  • Balsamic glaze, we buy DeLallo brand
  • Olive oil to drizzle

But first, I started reading a book that I’ve fallen in love with, Walking on Water, Reflections of Faith & Art, by Madeleine L’Engle. It’s a conversation about writing, art, communicating, and living. It’s a classic, and a must read that I’m really enjoying.

My husband and I also wrote out our 2018 goals this week. This new year without 50 feet of snow feels like Christmas. Well, or a birthday, or something to celebrate. It’s gorgeous, warm enough to be outside and enjoy the beautiful outdoors. I’m joking about the 50 feet, but it sure felt like it. Take a peek, here.

Tossed Butternut Brussels Sprouts Salad

Inside I’ve put our Christmas stuff away and freshened up the house. Don’t you love the smell of eucalyptus?

Meal prep this salad

Oh, and the meal prep is easy for this salad!

My daughter taught me a healthy trick: Roast the vegetable ahead of time and keep in the fridge. That way they’re always ready for salads.

So when I come home from Trader Joe’s or Costco, I get a couple pans roasting!

Add a drizzle of olive oil and balsamic glaze; serve!

Tossed Butternut Brussels Sprouts Salad

For now, salad season it is, with this Tossed Butternut Brussels Sprouts Salad.

And what about those lovely figs? So delish!

More salads:

Pear Pomegranate Salad [Two Peas and Their Pod], Spinach Pasta Salad [Barefeet in the Kitchen], Greek Pasta Salad [RE].

Tossed Butternut Brussels Sprouts Salad

bowl of Tossed Butternut Brussels Sprouts Salad
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Tossed Butternut Brussels Sprouts Salad

Salad MEAL PREP: Roast veggies ahead of time and keep in fridge, ready for salads.

Ingredients

  • 1 butternut squash, peeled and cubed
  • 8 Tbsp. avocado or olive oil, divided in half
  • 3-4 cup halved Brussels sprouts with bottoms removed, lightly peeled
  • Salt and pepper to taste
  • 3/4 tsp. allspice
  • 2 tsp. cinnamon
  • 3 large handfuls of spinach, or any kind of lettuce
  • 1/4 cup blue cheese
  • 1/4 cup chopped pecan
  • 3-4 dried figs, sliced into small pieces
  • Pomegranate seeds to garnish
  • Balsamic Glaze, we buy DeLallo brand
  • Olive oil to drizzle

Instructions

  • Toss butternut cubes in 2-3 Tbsp. of avocado oil. Evenly sprinkle cinnamon and allspice, and toss until evenly coated. Lay on foil-lined sheet, 9X13 or larger, spreading pieces so they have enough space to cook. Crack salt and pepper to taste (go light and add more later if it is needed).
  • Roast at 425 degrees for about 40 minutes
  • Similarly, toss halved Brussels sprouts in 3-4 Tbsp. of oil. Spread on large, foil-lined baking sheet. Salt and pepper to taste. Roast at 425 for 30-40 minutes.
  • Remove from oven and allow to cool.
  • In large salad bowl, layer ingredients; spinach, squash, Brussels sprouts, cheese, pecans, figs, pomegranate seeds, and finally, drizzle with olive oil and balsamic glaze.
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beautiful Tossed Butternut Brussels Sprouts Salad drizzled with balsamic

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