Simple Seasonal Gourmet - Brussels Sprout Butternut Squash Salad
By Eleonore Hebal
The chilly mornings and golden afternoons of early November always enchant me. Typically my autumn days include a long, solitary walk through the bewitching forests that bind the Tomorrow River, followed by a slow search for beautiful and nutritious recipes to serve during the parade of potlucks that arise between mid-November and New Years. This year, the Vegan Yack Attack’s recipe for Brussels Sprout Butternut Squash Salad immediately caught my eye. If you are looking for a colorful and delicious dish for a family gathering or community potluck this recipe is for you. All of the ingredients can easily be sourced from your local grocery store. This recipe is for four small or two large servings. It takes about a half an hour to prepare. For more vegan recipe ideas, visit https://veganyackattack.com. You’ll discover some real gems. Enjoy!
Ingredients for salad
1 cup peeled thinly sliced butternut squash
1 cup thinly sliced Brussels sprouts outer leaves trimmed
Cooking oil spray
Salt and pepper
1/2 cup fresh cranberries
1/2 teaspoon sugar
3 cups fresh baby spinach (or 1/2 and 1/2 spinach arugula blend as I did)
2 tablespoons shelled chopped pistachios
Ingredients for dressing
1/4 cup raw cashews soaked in warm water for 15 minutes
1/4 cup Silk Unsweetened Almond Milk
1 tablespoon dijon mustard
1 tablespoon nutritional yeast
1 1/2 teaspoons agave nectar or maple syrup
1 teaspoon apple cider vinegar
1/8 teaspoon salt or to taste
Pinch of pepper or to taste
Pinch of ground turmeric
Instructions for salad
Preheat oven to 375F and line a baking sheet with parchment paper.
Spray a thin layer of cooking oil, then spread the sliced squash and brussels sprouts out in a single layer. Spray with another light coat of cooking oil and sprinkle salt and pepper over the top. Place in oven for 11 minutes, then flip each piece and roast for another 11-13 minutes, or until the edges are browning slightly.
While the veggies are roasting, place the cranberries in a small pan over medium high heat. Once you can hear them begin to sizzle, sprinkle sugar over them and roll them around the pan until coated. Remove from heat and set aside. (make dressing)
Place spinach/arugula mix on a large platter or in a large bowl; once veggies are done, place them over the greens, along with the sugared cranberries and pistachios. Drizzle with dressing and serve.
Instructions for Dressing
Drain cashews and place all ingredients in a blender; puree until very smooth. Add more unsweetened almond milk if your blender is struggling to puree; season with salt and pepper to taste.
Double this recipe to serve at a large dinner party!