Bring some Autumn color to the table with this sweet and crunchy Brussels Sprouts, Squash and Pomegranate Salad.
Can we take a sec and chat about salads?
Sounds good? Let’s begin.
Are you a salad person? I am but I’ve been in this weird phase lately where I just have no desire to eat one if it’s made with leaf lettuce. I’ve apparently decided it’s boring and has no crunch or taste.
Who does that? Me, that’s who.
So I’ve been happily munching away on my kale salads for months on end but guess what? Kale gets tiring after awhile. Salad, it’s time to meet your new friend the brussel sprout.
Have you tried raw brussels sprouts before? I’m right there with you as them being my favorite fall/winter vegetable with the ease of popping them into the oven to roast but it’s just as easy to chop up and toss into a salad. It’s a great replacement for cabbage in a slaw and since it’s a hearty vegetable, it can take on any type of dressing well in advance without wilting down.
What I love about this salad is that it’s one of those multi-purpose, perfect for the holidays or just any day of the week type deals.
It’s pretty enough to present on a gorgeous platter with the glistening red pomegranates and bright orange squash but also so incredibly simple to put together. By the time the squash was finished cooking the salad was prepped and ready to go.
Oh and the squash – we use delicata here, perhaps also my new BFF in the kitchen. No need to peel and no hour + in the oven to get perfectly sweet and tender.