It’s time to make some Thanksgiving recipes 🙂
My last few vacations have been very simple, as have my recipes. This roasted walnuts and Brussels sprouts salad looks festive and has a nice contrast in texture. However, it only uses a few key ingredients.
You can substitute chopped kale for Brussels sprouts or even lightly steamed chopped broccoli with shaved stems. But I do like the texture of the peeled sprouts; every time I eat them raw, I’m reminded of how much I love eating them this way. You’ll notice that the instructions say either bake or use an air fryer. I’ve tried both, and they work equally well.
I used pomegranate peel for the garnish, but chopped dried cranberries also worked well. Or golden raisins. Anything that adds a little bit of sweetness and color to the dish.
Ingredients
Two tablespoons of avocado oil
1-1/4 pounds butternut squash, peeled and cut into 1-inch / 2.5-centimeter cubes (about one medium pumpkin when ready)
Kosher salt and freshly ground black pepper
1 1/2 LBS Brussels sprouts (680g)
1/4 cup pomegranate peel or chopped dried cranberries
Make Dijon vinaigrette
1/4 cup olive oil
Three tablespoons white wine or apple cider vinegar
1 TBSP Dijon mustard
1 small clove garlic, mince or grate on a microplane
1/4 teaspoon fine salt
Freshly ground black pepper, according to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place the squash on a baking sheet and drizzle with oil. Sprinkle with salt and pepper, then mix with your hands. Transfer the squash to the oven and bake for 35 minutes or until the edges are lightly browned. Alternatively, you can cook the squash in an air fryer and oil spray: cook at 375 degrees Fahrenheit for 12-13 minutes, shaking the basket.
- Trim the Brussels sprouts and cut them into thin slices, or scrape them with a mandolin.
- To make the dressing, stir all the ingredients together. The remaining dressing can be stored in an airtight container for up to 5 days.
- Let the pumpkin cool for at least 20 minutes when it is roasted. Add it to a large bowl, then add the Brussels sprouts, pomegranate leaves, and the vinaigrette. Stir well, then season with salt and pepper as needed. Serve.
