It’s official – we’re counting down to my favorite holiday, Thanksgiving! And I’m putting together all my tasty recipes for you this month to help you prepare for the feast. We’re kicking off our Thanksgiving menu with this comforting dish: Warm brussels sprouts, honeynut squash, sweet potatoes, and pear salad. The key to this recipe is using a food processor to help you save time from chopping all those brussels sprouts. You can totally make this recipe a day in advance and reserve the dressing for right when you’re about to serve the dish.
In terms of flavor profile, there’s a nice texture from the crunchy brussels sprouts, creaminess and sweetness from the roasted sweet potatoes and honeynut squash, sweetness from the pears, and super tasty vinaigrette using EVOO, balsamic vinegar and date syrup to sweeten up the dressing. You can use whatever nuts and crumbled cheese you prefer for this recipe, I just happened to have macadamia nuts and gruyere in the fridge.
INGREDIENTS:
2 cups brussels sprouts, ends trimmed and shredded
1 cup sweet potato, peeled, diced into ¼” cubes, and roasted
1 cup honeynut squash
2 tablespoons avocado oil
Sea salt and pepper
1 large unpeeled bartlett pear, firm to the touch, cored and diced
¼ cup balsamic vinegar
1/4 cup olive oil
1/4 teaspoon fine sea salt, plus more to season salad
2 tablespoons date syrup (or honey), plus more to taste
3/4 cup toasted, cooled walnuts, lightly crushed or coarsely chopped
½ cup crumbled goat cheese (or cheese of choice)
And there you have it! Trust me, it’s hella good. If you fancy this recipe, please rate and leave a comment below. I’d love to see your creations, so please be sure to tag me on Instagram and/or TikTok!
Eat well,
Jasmine
Warm Brussels Sprouts, honeynut squash, sweet potatoes, and pear salad (Gluten Free)
Ingredients
- 4 cups brussels sprouts ends trimmed
- 1 cup sweet potato peeled, diced into ¼” cubes
- 1 cup honeynut squash peeled, diced into ¼” cubes
- 2 tablespoons avocado oil
- Sea salt and pepper
- 2 large unpeeled bartlett pear firm to the touch, cored and diced
- ¼ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- ½ teaspoon fine sea salt plus more to season salad
- 2 tablespoons date syrup or honey, plus more to taste
- ¾ cup toasted cooled macadamia nuts, walnuts, or pecans lightly crushed or coarsely chopped
- ½ cup crumbled gruyere, goat or feta cheese
Instructions
- Preheat oven to 425F degrees, and line a large sheet pan with parchment paper.
- Peel and dice sweet potatoes and honeynut squash into ¼” cubes, season with salt and pepper, and drizzle with avocado oil. Mix to combine and spread evenly on the sheet pan and bake for about 20-25 minutes until edges are golden brown. Set aside.
- In a food processor, add brussels sprouts (in 2 batches) and pulse until the brussels sprouts are finely shredded. Set aside, then core and dice the pears into ¼” cubes and set aside.
- In a large bowl, add balsamic vinegar, olive oil, sea salt, and date syrup, then whisk to combine.
- Into the same large bowl, add brussel sprouts, sweet potatoes, honeynut squash and pears, then use a wooden spoon to toss with dressing. Top with chopped nuts and crumbled cheese and serve immediately.
- This can be made ahead and refrigerated, but pour the dressing over the vegetables right before serving.