Good morning-ish to my friend in Carbs! Chicken and dumplings, yummy. Now you have me thinking fall soup/chowder/potatoey foods. I was hungry after work Thursday and the cupboard had cans: hominy, Stokes Green chili with pork and diced tomatoes. Guess what I'll be dining on for the next week ;-) Enjoy your weekend!!!
I came across this recipe this morning. Looking forward to trying it out.
yield: 8 SERVINGS
prep time: 15 MINUTES
cook time: 30 MINUTES
total time: 45 MINUTES
Shaved Brussels Sprout Salad with Roasted Butternut Squash is a healthy side dish for sharing
Ingredients
Brussels Sprout Salad:
1-½ pounds Brussels sprouts, trimmed and shaved
2 cups butternut squash, peeled and chopped
1 large fugi apple, peeled cored, and chopped
1/3 cup pomegranate arils
½ cup feta cheese crumbles
1/3 cup pumpkin seeds
Citrus Maple-Cinnamon Dressing:
¼ cup olive oil
¼ cup lemon juice
1 tablespoon + 1 teaspoon pure maple syrup
¼ teaspoon ground cinnamon
¼ teaspoon sea salt, to taste
Instructions
Prepare the Dressing:
Add all of the ingredients for the dressing to a small blender and blend until completely smooth. Set aside until ready to use.
Prepare the Salad:
Preheat the oven to 415 degrees F.
Spread the butternut squash over a baking sheet and drizzle with 1 to 2 tablespoons of olive oil. Use your hands to coat the squash in oil. Sprinkle with sea salt and a dash of cinnamon if desired.
Roast butternut squash for 30 to 40 minutes, stirring half-way through, or until squash is golden-brown and cooked through. Once the butternut squash has finished roasting, set it aside to cool to room temperature.
While squash is roasting, shave all of the the Brussels sprouts - Hold the Brussels sprouts by the stem on a cutting board, and use a sharp knife to carefully chop (or shave) them into thin slices. Discard the hard stems.
Add the shaved Brussels sprouts to a large serving bowl, along with the butternut squash, apple, pomegranate seeds, feta cheese, and pumpkin seeds. Toss in desired amount of dressing until everything is well coated. Taste for flavor and add sea salt to taste.
Good morning-ish to my friend in Carbs! Chicken and dumplings, yummy. Now you have me thinking fall soup/chowder/potatoey foods. I was hungry after work Thursday and the cupboard had cans: hominy, Stokes Green chili with pork and diced tomatoes. Guess what I'll be dining on for the next week ;-) Enjoy your weekend!!!
Fall foods are the best!
I came across this recipe this morning. Looking forward to trying it out.
yield: 8 SERVINGS
prep time: 15 MINUTES
cook time: 30 MINUTES
total time: 45 MINUTES
Shaved Brussels Sprout Salad with Roasted Butternut Squash is a healthy side dish for sharing
Ingredients
Brussels Sprout Salad:
1-½ pounds Brussels sprouts, trimmed and shaved
2 cups butternut squash, peeled and chopped
1 large fugi apple, peeled cored, and chopped
1/3 cup pomegranate arils
½ cup feta cheese crumbles
1/3 cup pumpkin seeds
Citrus Maple-Cinnamon Dressing:
¼ cup olive oil
¼ cup lemon juice
1 tablespoon + 1 teaspoon pure maple syrup
¼ teaspoon ground cinnamon
¼ teaspoon sea salt, to taste
Instructions
Prepare the Dressing:
Add all of the ingredients for the dressing to a small blender and blend until completely smooth. Set aside until ready to use.
Prepare the Salad:
Preheat the oven to 415 degrees F.
Spread the butternut squash over a baking sheet and drizzle with 1 to 2 tablespoons of olive oil. Use your hands to coat the squash in oil. Sprinkle with sea salt and a dash of cinnamon if desired.
Roast butternut squash for 30 to 40 minutes, stirring half-way through, or until squash is golden-brown and cooked through. Once the butternut squash has finished roasting, set it aside to cool to room temperature.
While squash is roasting, shave all of the the Brussels sprouts - Hold the Brussels sprouts by the stem on a cutting board, and use a sharp knife to carefully chop (or shave) them into thin slices. Discard the hard stems.
Add the shaved Brussels sprouts to a large serving bowl, along with the butternut squash, apple, pomegranate seeds, feta cheese, and pumpkin seeds. Toss in desired amount of dressing until everything is well coated. Taste for flavor and add sea salt to taste.
Serve alongside your favorite entree
Sounds wonderful! Thank you for sharing!
Mmmmm! Beef and Barley soup with a fat slice of your amazing sourdough rye! Slathered with butter of course!
And dunk that bread in the soup and slurp it up!!!