Apple, Squash and Brussels Sprout Salad
Can you believe that Thanksgiving is just a week away? I can’t either. I mean, I’ve barely figured out how many people I’m having, let alone what I’m making. So, I decided to sit down earlier this week and figure out my menu. I have the turkey, stuffing, gravy and cranberries. My aunt’s making the sweet potatoes, my cousin’s making a vegetable and we’ve got three desserts. But I’m just not sure that’s enough. Maybe another vegetable? But what? I know I don’t want another heavy side dish. So, I racked my brain and realized a salad would be great. It’s not too heavy and it’s full of veggies. Then I remembered a salad I had recently at a Melissa’s Produce event that would be perfect for the upcoming holiday.
I know I said the next few weeks would be all about pie, but I know how important a side can be, especially when you’re having a big meal with a lot of people. This side from Paula Shoyer is delicious, light and full of all those fall flavors I can’t get enough of this time of year. I discovered this salad while meeting Shoyer at Melissa’s and learning all about her newest cookbook, The Healthy Jewish Kitchen. It’s a great book that has tons of healthy recipes.
But just because Jewish is in the title, doesn’t mean that all the recipes are strictly Jewish per se. Sure, there’s brisket, hamantaschen and rugelach, but there’s also Arroz con Pollo and Tuna Poke. The difference between Shoyer’s book and others is that while other Jewish cookbooks use lots of fat, processed sugar and salt, Shoyer worked hard to find healthy alternatives like maple syrup, buckwheat flour and avocado oil. The result is a book full of some amazing dishes like a Chocolate Quinoa Cake, Japanese Lamb Chops and this Apple, Squash and Brussels Sprout Salad.
Made up of Brussels sprouts, squash and apples, these ingredients are all things that you can find at Melissa’s, your favorite grocery store or farmers’ market right now. But what makes this salad different than others isn’t just the roasted veggies, it’s the mix of sweet and savory flavors. You have the sprouts and squash to give you those hearty, earthy, fall flavors while the apples and maple syrup add a nice pop of sweetness. When you combine the two, you get a salad that’s not only delicious, but the perfect compliment to all those heavy sides often found on Thanksgiving tables. It’s a quick, easy option, just in case you don’t know what you’re making or you have a few extra people show up on your doorstep unexpectedly.
Apple, Squash and Brussels Sprout Salad
Notes
Adapted from The Healthy Jewish Kitchen
Ingredients
- 1-1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons avocado or sunflower oil
- 3 cups butternut squash, cut into cubes
- 3 tablespoons maple syrup
- 3 cloves garlic, crushed
- 1 tablespoon rice vinegar
- 1/4 teaspoon allspice
- 1/2 teaspoon ground cinnamon
- 1 tablespoon water
- 1 apple, cored and chopped
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400 degrees F. Place the Brussels sprouts and squash on a foil-lined roasting pan. Toss both with oil and roast for 30 minutes or until they're fork-tender. Let the vegetables cool, then place in a serving bowl and set aside.
- Whisk together the next six ingredients (through the water) in a small bowl. Pour over the roasted vegetables and toss to coat. Add the apples and salt and toss one more time. Serve immediately.
