Fall Brussels Sprouts Salad

I am all about tradition. Those little things passed down for generations mean so much to me—even something as small as a favorite recipe. Traditions bring me comfort by reminding me of years gone by, and they make me feel just a little bit closer to loved ones that are no longer with us.

Fall is the beginning of many traditions. Starting with apples at the apple house, leading into Thanksgiving, and then into the winter season with Christmas. I have instilled so much of this in my daughter, Savannah, that she expects certain things. I would be called out in a heartbeat if I ever wanted to change things up.

When it comes to my holiday table, it is always very traditional. However, I enjoy throwing in something new here and there. This year it will be this fantastic Brussels Sprouts Salad.

I discovered Brussels Sprouts salads a couple of years ago at a restaurant in Atlanta. I recreated it as soon as I returned home. I will shake it up a bit this year by adding fall flavors. This salad will add a new element to the table that everyone will enjoy!

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Fall Brussels Sprouts Salad

Course Salad

Author Amye Melton

Ingredients

• 1 small Butternut Squash peeled and cut into even pieces, about 1-inch
• 1 tablespoon extra virgin olive oil
• kosher salt and freshly ground black pepper
• 1 pound Brussels Sprouts
• 6 strips bacon cut into small pieces, fried and drained
• 1 Honeycrisp or Granny Smith apple chopped
• lemon juice
• 2 tablespoons chopped red onion
• 1/2 cup pomegranate arils
• 1/4 cup sliced almonds toasted
• 1/3 cup crumbled goat cheese
• Dressing:
• 1/3 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons honey
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon garlic powder
• kosher salt and freshly ground black pepper to taste

Instructions

• Add all dressing ingredients to a small jar and shake well, set aside.
• Preheat oven to 400℉. Toss peeled and cubed Butternut squash with olive oil and place on a baking pan. Sprinkle with salt and pepper. Roast 25-30 minutes, flipping occasionally, until tender and lightly browned.
• Meanwhile, shred the Brussels sprouts, using a food processor or by hand with a knife. Add to a serving bowl. (This can be done up to a week ahead of time and stored in a tiptop bag in the refrigerator.)
• Toss chopped apples in a little lemon juice.
• Add bacon, apple, onion, pomegranate and almonds and toss.
• Toss salad with enough dressing to coat. Add crumbled goat cheese to the top. Serve with extra dressing.