Brussels sprouts, Squash and Cranberry Salad
This recipe for Brussels Sprouts, Squash and Cranberry Salad is not like any salad you’ve had before. It’s warm and hearty, filling you up in the colder months. Get the recipe below.
Page Contents
Seasonal salads
Some people think that salads are just for summer but they couldn’t be more wrong. By choosing seasonal veggies you can make delicious salads all year round. Best of all, if you roast your veggies you can play with temperatures to make salads that leave you feeling warm as well as full.
In this recipe we use Brussels sprouts, butternut squash and cranberries, ingredients that you will find in the supermarkets as we move into November and December and winter truly sets in.
I like eating seasonally as it means that the fruits and vegetables are at their best. They are also much better for the environment as less energy will have been taken to grow them and they are likely to have travelled fewer miles to get from farm to plate.
Bulking out salads
As well as piling on the veggies, another way to make a really filling salad is to use grains. These keep us fuller for longer and so we won’t end up being hungry later in the afternoon.
You could make this Brussels Sprouts, Squash and Cranberry Salad recipe with any grain you like or maybe couscous, perhaps even rice. But, I like to use quinoa for its nutty taste and protein content. It also tastes great warm.
To cook it all you need to do is add water and simmer until it’s all been absorbed. The ratio is 360 ml for every 120 g of quinoa. It doesn’t get simpler than that.
Building your salad bowl
This salad is best enjoyed out of a big bowl so you can scoop up all of the ingredients in one big bite.
Start with your quinoa then layer with the squash, Brussels sprouts, cranberries, pumpkin seeds and herbs. Give it a toss together with a squeeze of lemon and you’re good to go!
The recipe
Brussels Sprouts, Squash and Cranberry Salad
Ingredients
- 120 g quinoa
- 150 g Brussels sprouts halved if large otherwise left whole
- 0.5 butternut squash cut into cubes
- 4 cloves garlic skins removed but left whole
- 1 tbsp olive oil
- dried cranberries
- pumpkin seeds
- 2 tbsp dill chopped
- 2 tbsp parsley chopped
- 1 lemon juice only
Instructions
- Pre-heat your oven to 200C / 400F / gas mark 6.
- Place the Brussels sprouts, butternut squash and garlic into a roasting tin with the olive oil. Season and toss well before roasting for 30 mins.
- While the Brussels sprouts, butternut squash and garlic are roasting, place the quinoa into a saucepan with 360 ml of water.
- Bring the water to a boil then reduce to a simmer and cook for 20 minutes.
- Once cooked drain off any excess liquid and place to one side before assembling your salad.
- Remove the roasted veggies from the oven.
- Spoon them over the quinoa then top with the cranberries, pumpkin seeds and herbs.
- Drizzle over the lemon juice and toss together.
- Serve while still warm.
More warm salads
I created a warm salad series so you can continue to eat salads as the days get colder and the nights draw in.
Do you eat salads all year round?