Autumn is that magical time of year when the leaves turn fiery shades, the pumpkin spice lattes come out of hibernation, and we all collectively agree that salads can actually be cozy. Picture this: a vibrant Autumn Salad with Brussels sprouts, cranberries, pecans, beets, and butternut squash (or sweet potatoes) that not only tickles your taste buds but also warms your heart. It’s like a colorful hug in a bowl, wrapped in a scarf of deliciousness!
You know those moments when you realize you've reached peak adulthood? For me, it was when I started getting genuinely excited about salad. This dish became my go-to for family gatherings and potlucks because who wouldn’t want to dive into a bowl of crunchy Brussels sprouts lovingly tossed with sweet-tart cranberries and crunchy pecans? You can almost hear the autumn winds cheering on as you dig in! Prepare to experience flavors that will dance on your tongue and aromas that will have everyone asking for seconds.
Why You'll Love This Recipe
This Autumn Salad combines ease of preparation with bold flavors; it's like culinary magic.
- The visual appeal will brighten any table with its rich colors and textures.
- You can customize it based on seasonal ingredients or personal preferences.
- Plus, it's perfect for festive gatherings or as a simple weeknight dinner side dish.
Ingredients for Autumn Salad with Brussels sprouts, Cranberries, Pecans, Beets, Butternut Squash (or Sweet Potatoes) hearty lentil soup. comforting tomato soup.
Here's what you'll need to make this delicious dish:
- Brussels Sprouts: Choose firm, bright green sprouts; they should feel heavy in your hand for the best flavor.
- Cranberries: Use dried cranberries for sweetness and chewiness; they balance out the earthy flavors perfectly.
- Pecans: Opt for raw or lightly toasted pecans to add crunch; their nutty flavor complements the salad beautifully.
- Beets: Either roasted or pickled beets work well; their vibrant color adds visual appeal along with sweetness.
- Butternut Squash (or Sweet Potatoes): Choose firm squash or sweet potatoes; roasting them brings out their natural sweetness.
For more inspiration, check out this easy baked cranberry turkey sliders recipe.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Autumn Salad with Brussels sprouts, Cranberries, Pecans, Beets, Butternut Squash (or Sweet Potatoes)
Follow these simple steps to prepare this delicious dish: delicious dessert option.
Step 1: Preheat Your Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper – yes, it’s not just for fancy bakers anymore!
Step 2: Prepare the Vegetables
While the oven heats up, wash and chop your Brussels sprouts in half. Peel and cube your butternut squash (or sweet potatoes) into bite-sized pieces.
Step 3: Roast
Spread the chopped Brussels sprouts and butternut squash on the lined baking sheet. Drizzle with olive oil and season generously with salt and pepper. Roast them in the oven for about 20-25 minutes until tender and slightly caramelized.
Step 4: Assemble the Salad
In a large serving bowl, combine your roasted veggies with dried cranberries and chopped pecans. If you're feeling adventurous (and who isn't?), toss in some crumbled feta cheese!
Step 5: Add Beets
Slice or dice your beets into bite-sized pieces and gently fold them into the salad mixture. Their vibrant color will pop against the greens!
Step 6: Dressing Time!
Top off your salad with your favorite vinaigrette or simply drizzle some olive oil and balsamic vinegar over everything. Toss gently to combine all those glorious flavors.
Transfer to plates and serve immediately for a delightful crunch! Enjoy this salad while reminiscing about cozy autumn evenings spent surrounded by friends – just don’t forget to brag about how health-conscious you’ve become!
You Must Know
- This delightful Autumn Salad with Brussels sprouts, Cranberries, Pecans, Beets, Butternut Squash (or Sweet Potatoes) is not just a feast for the eyes; it’s a symphony of flavors that dances on your taste buds.
- Perfect for fall gatherings or cozy dinners, this salad is as versatile as it is delicious.
Perfecting the Cooking Process
Start by roasting your butternut squash or sweet potatoes until they’re caramelized and tender. While those are baking, sauté the Brussels sprouts to a golden brown. Toss in the cranberries and pecans for a quick finish. Assemble everything on a bed of greens for an autumn masterpiece.
Add Your Touch
Feel free to switch out the pecans for walnuts if you prefer, or add some feta cheese for a tangy kick. A drizzle of balsamic glaze can elevate the flavor even further. Customize this salad based on what makes your taste buds tingle!
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. When reheating, avoid microwaving the salad directly; instead, gently warm individual components separately to preserve their texture and flavor.
Chef's Helpful Tips
- Make sure to roast your vegetables until they're slightly caramelized to bring out their natural sweetness.
- Always taste as you go; seasoning can be adjusted at any stage!
- If you're short on time, use pre-cooked beets from the store for convenience.
Sometimes I reminisce about that one Thanksgiving when my cousin took one bite of this Autumn Salad and declared it her new favorite dish. Her enthusiasm made me feel like a culinary rock star that day!
FAQs :
What ingredients are in an Autumn Salad with Brussels sprouts, Cranberries, Pecans, Beets, Butternut Squash (or Sweet Potatoes)?
An Autumn Salad with Brussels sprouts, Cranberries, Pecans, Beets, and Butternut Squash (or Sweet Potatoes) features a vibrant mix of seasonal ingredients. You will need fresh Brussels sprouts, roasted butternut squash or sweet potatoes, cooked beets, dried cranberries, and toasted pecans. For the dressing, a simple balsamic vinaigrette complements these flavors perfectly. This salad is not only colorful but also nutritious, making it ideal for fall gatherings.
How do you prepare Brussels sprouts for the salad?
To prepare Brussels sprouts for your Autumn Salad, start by trimming the ends and removing any yellow leaves. Next, slice them in half to ensure even cooking and enhanced flavor. You can roast them in the oven with a drizzle of olive oil and seasonings until golden brown and crispy. Roasting brings out their natural sweetness and adds a lovely texture to your salad. Let them cool before adding them to your autumn mix.
Can I make this salad ahead of time?
Yes, you can definitely make the Autumn Salad with Brussels sprouts ahead of time! To keep it fresh, prepare all components separately. Store roasted butternut squash or sweet potatoes, cooked beets, and toasted pecans in airtight containers in the refrigerator. Assemble the salad just before serving to maintain the integrity of the ingredients. Drizzle with dressing right before enjoying to avoid sogginess.
What dressing pairs well with this autumn salad?
A simple balsamic vinaigrette works wonderfully with an Autumn Salad featuring Brussels sprouts, Cranberries, Pecans, Beets, and Butternut Squash (or Sweet Potatoes). The tanginess of balsamic vinegar beautifully balances the sweetness of cranberries and roasted vegetables. You can easily make your own by whisking together olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup for sweetness, salt, and pepper to taste. This dressing elevates the overall flavor profile of the salad.
Conclusion for Autumn Salad with Brussels sprouts, Cranberries, Pecans, Beets, Butternut Squash (or Sweet Potatoes) :
Creating an Autumn Salad with Brussels sprouts offers a delightful blend of flavors and textures perfect for fall. Incorporating roasted butternut squash or sweet potatoes enhances its warmth while cranberries add a touch of sweetness. The crunch from toasted pecans complements the dish wonderfully. Remember to prepare each component separately for maximum freshness. This colorful salad not only looks beautiful on your table but also provides essential nutrients for a healthy meal option during the autumn season. Enjoy crafting this seasonal delight!
Autumn Salad with Brussels Sprouts, Cranberries, Pecans, Beets, and Butternut Squash
- Total Time: 40 minutes
- Yield: Serves 4
Description
Celebrate the flavors of fall with this vibrant Autumn Salad! This delightful dish features roasted Brussels sprouts, sweet-tart cranberries, crunchy pecans, earthy beets, and tender butternut squash. Perfect for festive gatherings or cozy weeknight dinners, this salad is packed with nutritious ingredients that will warm your heart and satisfy your taste buds.
Ingredients
- 2 cups Brussels sprouts, halved
- 1 cup butternut squash, cubed
- ½ cup dried cranberries
- ½ cup pecans, chopped
- 1 cup cooked beets, diced
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss Brussels sprouts and butternut squash with olive oil, salt, and pepper on the baking sheet. Roast for 20-25 minutes until tender and caramelized.
- In a large bowl, combine the roasted vegetables with cranberries and pecans. Gently fold in diced beets.
- Drizzle with your favorite vinaigrette or a mixture of olive oil and balsamic vinegar before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 10g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For added flavor, consider mixing in crumbled feta cheese or swapping out pecans for walnuts. - To save time, use pre-cooked beets from the store.
