Brussels Sprouts are always difficult for me because I am not quite sure how people will want to eat them… or IF people will want to eat them. This fall salad changes things.

This recipe takes the guess work out of the equation. Your guests will love this butternut squash, brussel sprouts, pecan, and beet salad. Just make sure whatever vinaigrette you use… it is a fruity one! Fall salad for the win. Leave a comment below or on social – let me know what you think! PS More of my cookbook yumminess found here!

Try this recipe. You won’t be sorry!

I also wanted to reiterate how thankful I am that you’re all here. Whether it’s hanging on social media or interacting and trying things on the blog, it means the world to me. I feel so blessed this time of year and I wish I could have you ALL over for a big Friendsgiving plate. Umm, now I’m wondering how we can make that happen?!

Stay tuned throughout the holiday season. I have devotions, thoughtful posts, Advent, and Christmas inspiration (both food and decor!) coming your way. Let me know in the comments what you want to see, and we’ll see what I can put together for everyone!

Fall Roasted Butternut Squash Salad

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Author: Abby Turner
Total Time: 1 hour 10 minutes

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Ingredients

Scale

1 butternut squash OR 1 pkg of pre cubed butternut squash
1 lb brussel sprouts
1 orange -zested
3 tbsp olive oil
4 tbsp blood orange olive oil – in this case I substituted a pomegranate balsamic vinaigrette
2 tsp lemon juice + more to taste
2 tsp sea salt + more to taste
3 red beets -medium
3 sprigs fresh basil
2.5 oz honey goat cheese -optional

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Instructions

Preheat your oven to 400F with a large cast iron skillet on the bottom rack.
Rinse and scrub the beets well and wrap them loosely in aluminum foil, making sure to leave a little opening for the steam to escape. Place them on a rimmed tray in the preheated oven for 45 mins to 1 hour until softened – this takes a while don’t underestimate cooking the beets. I would cook them the night before so they are soft and pre-cubed.
When cool enough to handle peel the skin off of the beets and cut them into small squares. Set aside until ready to use.
Peel the butternut squash and discard the seeds. Cut it in into 1 inch cubes and transfer to a large baking sheet. Drizzle with a lug of olive oil and a pinch of sea salt. Spread them on the baking sheets preferably without touching each other.
Roast them in the preheated oven for about 35 to 45 minutes until soft and starts to caramelize around the edges.
Meanwhile rinse and dry the Brussels sprouts and trim the ends. Half them lengthwise and transfer to a bowl. Drizzle with a lug of olive oil and a good pinch of sea salt. Toss to coat and carefully transfer them to the preheated cast iron skillet you have in the oven. Do your best to have them cut side down for a nice golden brown sear. After about 15 minutes in the oven give them a gentle toss so they brown all over. Cook another 10 minutes or so until done to your liking.
Combine everything in a large bowl, drizzle the blood orange vinaigrette (or whatever vinaigrette you decide) all over the salad. Garnish with the fresh basil and edible flowers and serve warm with creamy goat cheese on top.

Notes

If you want it a little toastier – stick in the boiler and let everything toast together.

Prep Time: 10 minutes
Cook Time: 60 minutes