Thanksgiving, I’d argue, is the most wonderful time of the year.
The one day we give permission to stuff ourselves silly with delicious food, take a nap then do it all over again.
When I think of Thanksgiving, I think of the times I’d spend in my grandma’s kitchen – along with my aunt we’d prep Thanksgiving the day before, taking quick breaks for lunch and dinner. My grandma’s kitchen – small, yet entirely more functional than most – is where my love for cooking started to grow.
With flights growing increasingly more expensive and schedules more complicated, I’ve missed the last few years in that kitchen.
And this year, I’ll miss the cooking altogether. I’ve relinquished these duties to my incredible sisters.
…Though I’m holding out hope that I can squeeze myself into the kitchen morning of to make a dish or two…
The only dish I insist makes the menu this year is this Brussels Sprout Salad.
(isn’t it weird that brussels has an “s” on it? It’s one of those words I will forever misspell, like “culs de sac”).
I’ve made this salad about a gazillion times this year and it never gets old. It’s pretty much got everything you want in a salad.
Soft, caramelized butternut squash.
Crisp thin slices of brussels sprouts.
Tart bites of apple.
Crunchy salty seeds.
Light dressing that packs a punch
And it only gets better in the fridge. None of that wilted lettuce garbage.
If you’re looking for a last minute addition to your table – MAKE THIS.
I don’t have a picture. You’ll just have to trust it will be your new favorite winter salad.
Brussels Sprout Salad
Start making 1 hour before you want Brussels Sprout Salad
1 Granny Smith
1 Butternut squash (alternatively you could use two sweet potatoes)
1 lb brussels sprouts
1 minced shallot
2 tbsp grainy mustard
1/2 lemon (juice)
1/3 cup olive oil
1/2 cup pepitas
1/4 cup toasted sesame seeds
Preheat the oven to 400F and start cubing the butternut squash. Aim for 1/2 inch cubes of squash.
Coat the squash in a little olive oil, apple, and pepper. Roast, and check at the 30-minute mark to see if they are done.
In the meantime, shred the brussels sprouts and julienne the apple. (to keep the apple from browning, I put the cut apple in a bowl with water and a little lemon juice).
In a small bowl, mix together the mustard, 1/2 lemon juice, minced shallot, a pinch of salt and pepper. Slowly drizzle in the olive oil the emulsify the dressing (or shake it all up in a jar).
Mix together the squash, brussels, apple, and dressing in a bowl.
I like to add crunchy stuff on top…
Reduce oven heat to 300 and roast the pepitas for about 10 minutes in the oven. I coated mine in a little oil/salt but you don’t have to include this step. Throw the sesame seeds on the pan with about 3 minutes left, these will brown quickly.
Mix the crunchy seeds in! Salad will last a few days in the fridge.