Ah, autumn! The season of crisp air, falling leaves, and all the glorious flavors that come with it. One of my absolute favorite ways to celebrate this season is with a vibrant and hearty Autumn Salad featuring Brussels sprouts, cranberries, pecans, beets, and butternut squash. Not only does this dish look like a colorful masterpiece draped in rustic hues, but it also delivers a delightful explosion of flavors that perfectly captures the essence of fall.
I’ve got a fun little story about this recipe too! A few years back, I hosted a cozy fall gathering, and I served this salad as a side dish. You should have seen my friends’ faces—what started as just “okay” chatter turned into a chorus of “Wow, what’s in this?!” It was the hit of the evening! Now, every autumn, it’s a tradition for me to whip up this dish, reminding me of those unforgettable moments and warm friendships. So, let’s dive in and create some magic in your kitchen this fall!
What’s in Autumn Salad?
Brussels Sprouts: These little green gems are not only a fantastic source of vitamins and minerals but they also add a wonderful crunch to the salad. Plus, when roasted, they take on a slightly sweet and nutty flavor that elevates the entire dish.
Butternut Squash: This versatile squash adds a delightful sweetness and creamy texture. It also brings a beautiful golden hue to your salad. I prefer using fresh butternut squash, but pre-diced packages work just as well when time is of the essence!
Cooked Beets: I’m all about those earthy tastes, and roasted beets add a pop of color and a subtle sweetness to the mix. They’re packed with nutrients and are a great addition for any fall salad.
Pecans: Toasted pecans offer a crunchy texture and a nutty flavor that complements the dish perfectly. If you’re feeling fancy, you can also get cinnamon or maple-flavored pecans for an extra layer of deliciousness.
Dried Cranberries: These little jewels provide bursts of tangy sweetness that counterbalance the earthy flavors of the salad. Plus, they add a nice pop of color!
Olive Oil: A drizzle of quality olive oil ensures that all the flavors meld beautifully and helps to roast the veggies to perfection.
Balsamic Vinegar: This adds a lovely acidity that enhances the sweetness of the roasted vegetables. I like to use a good balsamic for its rich flavor.
Maple Syrup: Optional, but trust me, it brings everything together beautifully with a hint of sweetness. Perfect for autumn!
Salt and Pepper: Essential seasonings to taste, enhancing the flavors of all the ingredients.
Fresh Parsley: Nothing like a sprinkle of green freshness on top for a finishing touch!
Is Autumn Salad Good for You?
Let’s talk health benefits! First off, this salad is a powerhouse of nutrients. The **Brussels sprouts** are loaded with vitamin C and K, while the **butternut squash** is rich in vitamin A and antioxidants. **Beets** are known for their heart health benefits, and did I mention they can help with exercise performance? As for the **pecans**, they are a great source of healthy fats, protein, and fiber. The **dried cranberries** not only taste delicious but are packed with antioxidants as well.
However, a little word of caution: those sweet dried cranberries can pack a sugar punch! So if you’re watching your sugar intake, consider using unsweetened cranberries or reducing the amount you add.
Ingredients List
– 2 cups Brussels sprouts, trimmed and halved
– 2 cups butternut squash, diced
– 1 cup cooked beets, diced
– 1/2 cup pecans, toasted
– 1 cup dried cranberries
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 teaspoon maple syrup (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
*Serves 4-6 as a side dish or a delightful main course!*
How to Make Autumn Salad?
1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the **Brussels sprouts** and **butternut squash**. Drizzle with **olive oil**, **balsamic vinegar**, **maple syrup** (if using), **salt**, and **pepper**. Give it a good toss to coat everything evenly.
3. Spread the Brussels sprouts and butternut squash mixture on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
4. Once the veggies are done roasting, add the **cooked beets** and **dried cranberries** to the baking sheet, and toss gently to combine. Return to the oven for an additional 5 minutes just to warm them through.
5. Take the baking sheet out of the oven and let it cool slightly. Then, transfer the salad to a serving platter or bowl.
6. Sprinkle the **toasted pecans** over the top, and garnish with **fresh parsley**.
Delicious Tips for Your Autumn Salad
– This salad can be served warm or at room temperature, making it perfect for gatherings where you can prep ahead!
– Feel free to switch things up! You could add crumbled feta or goat cheese for a creamy element that pairs wonderfully with the sweet and savory ingredients.
– Leftovers? Just toss them in a wrap or enjoy as a unique topping for grain bowls.
I really hope you give this Autumn Salad a try—it’s bound to delight your senses and warm your heart! If you do, I’d love to hear how it turned out for you. Tag me in your photos or drop your thoughts in the comments. Let’s celebrate fall, cozy gatherings, and scrumptious eats together!
