Photo courtesy of Jessica from How Sweet It Is.
In my opinion, November marks the beginning of warm comforting dishes. Even though I’ve been eating winter squash for the past 6 weeks, my recipes have still been fairly summery. So this morning I’m bringing you a recipe for a reminder that Thanksgiving is right around the corner and will fill your home with all the warm, fuzzy feelings that go along with the holiday.
I found this recipe for Warm Autumn Salad on Jessica’s blog and knew it was something I wanted to share with my family that same night.
What a hit! As the perfect combination of sweet and savory, I’ve been ready for leftovers since I finished dinner last night! No joke! If you feel put off by any of the ingredients, aka brussel sprouts or red onions, just know that when you roast these veggies in a little olive oil and cinnamon, they taste incredibly sweet, leaving all their bitterness behind (just trust me). This is such a simple, easy dish to throw together, and I promise you will not be sorry you made it!
I WILL be making these veggies again and I will be sharing them with family and friends for many years to come. Wow Jess. You have out done yourself!
Mixing the veggies with oil and spices!
Warm Autumn Salad
adapted from Jessica’s recipe at How Sweet Eats
- 1 small butternut squash, peeled and cubed
- 2 large apples, cubed
- 1/2 a large red onion, sliced into fairly large wedges (depending on your preference)
- 8-12 brussel sprouts, quartered
- 1-2 tablespoons olive oil
- 1/8 tsp nutmeg
- 1/8 tsp cinnamon
- salt and freshly ground pepper, to taste
- chopped parsley
- optional: crumbled feta
Preheat oven to 400 degrees and prep veggies. Place in a large mixing bowl and drizzle with oil, cinnamon, nutmeg, salt, and pepper. Roast in the oven for ~45-60 minutes, making sure to flip every 15 minutes or so.
Remove from oven and allow to cool ~5 minutes before pouring in to a serving dish and garnishing with parsley. You may also choose to add a little crumbled feta. I like this dish with and without the feta! My family prefers it without!
Photo courtesy of Jessica from How Sweet Eats.
what a fabulous salad. i love how healthy and simple it is! thanks for the share
[...] from Ezra Poundcake StoveTop Mac & Cheese from My Life as a Mrs Pesto Quinoa from Leslie Sarna Warm Autumn Salad from The Healthy [...]
That sounds like a great fall dish!
Mmm. It’s 30′C (85′F? ish) and humid here but I want this anyway! Delicious.
this looks absolutely delish. i’m also obsessed with feta cheese, so i know i’d love it.
I am not yet sold on Brussels sprouts. I just can not convince myself to try them, because I just hated them SO much – like, to the point of gagging – when I was growing up. But, the dish does look amazing!
Yumm…thank you for sharing this! I have been trying to find a dish to add to our Thanksgiving meal (a healthier one
) and this might be my choice!
Yummy, What a great dish for thanksgiving, well any fall day really! Thanks for sharing.
so glad you shared this!! pinning it now – can’t wait to try. i bet the apples in there really make the dish. yum!
I love this salad! I love apples and squash together too! Wow! Will be adding this to my bookmarks!
Yum!! I love this =)
Looks like the perfect Fall dish!!
YES Kate I made a salmon patty and some asparagus to go along with this meal!
This looks wonderful and so easy for a week night meal! I’m writing it down on my note pad as we speak. I would totally top this with feta, for some healthy fat and an extra little kick. I think some grilled salmon would be a nice protein addition to this for a complete dinner. Hope you are well!
This looks delicious Erin! I never thought of adding apples to roasted fall veggies & squash. I’ll have to try this soon!
That does sound amazing! I’ve been struggling with veggies lately…I just want the comfort foods!
I love roasted veggies!!!
Wow, looks wonderful and so “Fall”. My trip to the grocery store today will include brussel sprouts and b’nut squash.
This looks absolutely divine. I want! Too often you leave apples out, great idea!
Perfect! I’ll be pinning this so I can make it later.
I saw this on her site and bookmarked it to make or adapt as well, it looks so good! I know what my butternut squash on the counter is destined for