Hold on to your bacon, folks. This is one of two recipes that I will be sharing this week that include brussels sprouts. I think I’ve been abducted by aliens.
I can handle a dish a like this because… let’s be honest – onions get sweet, apples get sweet, squash is basically like a potato, which I hardly can compare to a green veggie, and when things are sweet, I eat them. I devour them.
It’s super simple too. Roast the goods, throw a handful of cheese on top, a pinch of fresh, chopped parsley, and you’re good to go. I roasted my squash, apples and onions with pumpkin seed oil to give it an extra kick, but I think olive oil would work perfectly too.
Toasted pumpkin seeds sprinkled on top would also be delicious. I had a big bowl on hand, but I… forgot them. I’m getting old. Don’t worry, I ate them all anyway.
Warm Autumn Salad
serves 4
1 small butternut squash, chopped
2 apples, chopped (I used gala)
1/2 red onion, chopped
1 cup chopped brussels sprouts
2 tablespoons olive oil (I used pumpkin seed oil)
1/4 cup crumbled feta cheese
1/4 teaspoon cardamom
chopped parsley for garnish
salt and pepper
Preheat oven to 400 degrees.
Lay chopped squash, apples, brussels sprouts and onions on a baking sheet. Drizzle with oil and add cardamom, salt and pepper. Mix thoroughly. Roast for 45-50 minutes, tossing every 15 minutes.
Remove vegetables and let cool for 5 minutes. You want them to be warm, but not piping hot. Add veggies to a bowl and combine with feta and chopped parsley. Serve immediately.
I think this would pair nicely with some crusty bread and butter on the side. I have leftovers, so I may serve it with pork chops later this week. And yes… Mr. How Sweet will be eating it.
I’m Jessica and this is where I share my stuff. You will find a balance of healthy recipes, comfort food and indulgent desserts.
This looks so light and refreshing! yum!
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I’ve never had a warm salad before (expect my mom’s hot german potato salad) so I have a hard time warming up (hahaha) to the idea, but yours looks so good, I may just have to try one!
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This looks SOOO good!! I just did a mental tally of all the ingredients, and as long as I remember to steal the cardamom from my parents house, this could very well be tonights dinner. :)
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OMG!
Another veggie hater!! HELLO MY NAME IS TANGY!! PRESIDENT OF THE CLUB! LOL
I have also recently discovered roasting veggies…and wow, I do like some of them! I love how veggies can be sweet and crunchy! I’m loving some sweet potato, potato, broccoli, cauliflower, zucchini, squash, and a couple cloves of minced garlic along with some olive oil…I happily eat those veggies 3 times a day :)
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Jessica — October 25th, 2010 @ 7:47 pm
Girl… welcome to my world. Though it sounds like you enjoy a few more veggies than I do. We must be cut from the same cloth. :)
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I just saw a recipe for something similar in a magazine not more than an hour ago! I thought to myself- why haven’t I made this yet? I mean, I love roasted vegetables, but adding cheese on top? Hello?! Looks awesome as usual.
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Awesome recipe! This looks sooo good.
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I simply love your blog! I have been following for a while now, and it’s so entertaining, and I love your recipes. I nominated you for the “One Lovely Blog Award,” you can check out the details over at:
http://iwashyoudry.blogspot.com/2010/10/i-got-award.html
You’re awesome! Keep all the good stuff coming!
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Jessica — October 25th, 2010 @ 7:45 pm
Thank you so much! I tried to comment on your blog but can’t since it doesn’t provide the Name/URL option. But thank you! :)
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Few things beat a giant pile of roasted veggies in my book! Especially if there is squash involved…
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Looks so good! You are a vegetable eating inspiration!
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Love the looks/sound of this.. and I just so happen to have all the ingredients (a rare thing.. well minus the brussel sprouts.. never been my thing :p)
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this looks so pretty…. i cant wait to make some for my family. thank you for sharing.
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The salad looks beautiful, colourful food makes me happy.
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This looks so purty! I just might give brussels sprouts another chance after all!
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So many veggies!! It looks great though. :)
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I have never made a warm salad, but it is definitely on my to-make list!
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This sounds fabulous–I think I may add this to the list of my Thanksgiving side dishes I am making :-)
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this looks so, so, so, good!! I’m scared to try Brussels sprouts again though. I fear I’ll ruin them again
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I made this as a side dish tonight and really enjoyed it, I find brussel sprouts to be rather bitter sometimes, but they really took on a new flavor roasted with the squash and apples. I wish my kids had liked it as much as me, but that just means I get the left overs for lunch tomorrow :)
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Last night I roasted brussels, carrot, and red onion with maple syrup and olive oil – this is a step above! mmm
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Wow, looks wonderful and so “Fall”. My trip to the grocery store today will include brussel sprouts and b’nut squash.
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Holy crap this was good. I was going to feed it as a side for dinner tonight but, it took less time to cook (30 minutes) and smelled so good I had to dig right in. The family will be having spaghetti and I’m stuffed! Next time, I’m going to add some pancetta and I still won’t share…
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Thanks for the great recipe! We made this for Thanksgiving and it was perfect. I used Gravenstein apples because that’s what’s in my backyard, and we may have added a bit of crumbled bacon on top (didn’t want to get too healthy on Thanksgiving). I think it would be really good with a bit of fennel too. Thank you!!!
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I made this last night – with the addition of some pumpkin seeds and a little sage and majoram added to the cardamom. Excellent! I tried the recipe mixed some whole-wheat spaghetti noodles, and also on its own. Both delicious! A great way to eat more veggies. I would never have thought about adding an apple to the mix, however, and the flavor works out quite nicely.
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This is gorgeous! Love your site and love this recipe. It is thanksgiving in Canada this upcoming weekend and I am just tweeking my menu. I am so serving this! It reminds me of a warm autumn salad that Sophie Dalh does but I enjoy the addition of the sprouts here. I might blend the two recipes and include sweet potato, beets, and celery root in this.
Thanks fo rthe delish inspiration!
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