Warm Autumn Salad.

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.