Tossed Butternut Brussels Sprouts Salad

Tossed Butternut Brussels Sprouts Salad is so tasty and easy for a delicious weeknight meal, served with hot crunchy bread. MEAL PREP: Roast the vegetables ahead of time and keep in the fridge ready for salads! Add a drizzle of olive oil and balsamic glaze; serve!

Tossed Butternut Brussels Sprouts Salad

Happy January 3rd! 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 :)

We enjoyed this Tossed 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

But first, let’s dive right in with the New Year. 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?

My husband put new cedar shelves up for me in the kitchen. Before, they were white.

Tossed Butternut Brussels Sprouts Salad

Wondering if we need to stain, or keep natural. I put a poll out there on my Instagram “story,” and by far everyone said to leave them natural. What do you think? (Btw, you have to be on a smart phone to watch the Instagram stories, you can’t access them from the computer.)

A few goals for me this New Year, besides cutting out sugar, is to start running again. And of course, to drink a lot more water. I’ll be sharing more about this in a post soon (running, workouts, yoga, etc.)

Tossed Butternut Brussels Sprouts Salad

Tossed Butternut Brussels Sprouts Salad

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

And what about those lovely figs? So delish!

Are you indulging in salads this month?

Tossed Butternut Brussels Sprouts Salad

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

Directions:

  1. 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).
  2. Roast at 425 degrees for about 45 minutes
  3. 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.
  4. Remove from oven and allow to cool.
  5. In large salad bowl, layer ingredients; spinach, squash, Brussels sprouts, cheese, pecans, figs, pomegranate seeds, and finally, drizzle with olive oil and balsamic glaze.
All images and text ©

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

2 comments on “Tossed Butternut Brussels Sprouts Salad”

  1. Beautiful salad!  I just started liking brussel sprouts this year and I love the idea of pairing them with butternut squash and figs.  Yum!  I like the natural wood shelves, but it’s hard to really say without seeing the rest of your kitchen…  I have loved Madeline L’Engle since I was a little girl.  Enjoy your book! 

  2. I love salads…we will be doing more, and for about 6 weeks we will be going meat free/dairy free, but throwing in some salmon here and there…trying to reset and lose some weight that has bogged us down for too long.

    Love the shelves….I say natural

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