Hold on to your bacon, folks. This is one of two recipes I’m sharing this week that include Brussels sprouts. I’m not sure what’s got into me, but I’m loving it.
I can get behind a dish like this because the flavors lean sweet and comforting: onions caramelize, apples soften and sweeten, and butternut squash has that starchy, cozy texture—almost like a potato. When vegetables tip toward sweet, I absolutely devour them. Warm autumn roasted vegetable salads? Yes please.
The method is simple: roast the vegetables, sprinkle with cheese, add a handful of fresh chopped herbs, and serve warm. I roasted the squash, apples and onions with pumpkin seed oil to give everything a nutty boost, but a good-quality olive oil works perfectly well too. Toasted pumpkin seeds would be a lovely crunchy topping; I meant to add them but forgot—then ate the whole bowl by hand. Priorities.
Warm Autumn Roasted Vegetable Salad
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Ingredients
- 1 small butternut squash, chopped
- 2 apples, chopped (I used Gala)
- 1/2 red onion, chopped
- 1 cup chopped Brussels sprouts
- 2 tablespoons olive oil (pumpkin seed oil works well)
- 1/4 cup crumbled feta cheese
- 1/4 teaspoon ground cardamom
- chopped parsley for garnish
- salt and pepper
Instructions
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Preheat the oven to 400°F (200°C).
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Arrange the chopped squash, apples, Brussels sprouts and red onion on a baking sheet. Drizzle with the oil, then sprinkle with cardamom, salt and pepper. Toss everything so it’s evenly coated.
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Roast for 45–50 minutes, stirring every 15 minutes so the pieces brown evenly. When done, remove from the oven and let cool for about 5 minutes—you want the vegetables warm but not piping hot. Transfer to a serving bowl, fold in the feta and chopped parsley, and serve immediately.
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This salad pairs nicely with crusty bread and butter or as a side to pork chops. I had leftovers and plan to serve some with pork later in the week. And yes—my husband will be eating it too.