Apple, Squash, and Brussels Sprout Salad

5
(2)
  • Cooking and Prep: 45 m
  • Serves: 6
  • No Allergens

This is a great salad or side dish to serve in the fall – perfect for Thanksgiving dinner or Sukkot lunch.

 

You can find more of Paula's recipes in her cookbook, The Healthy Jewish Kitchen.

Ingredients (12)

Salad

Start Cooking

Make the Salad

  1. Preheat oven to 400 degrees. Place the prepared Brussels sprouts on one side of a jelly roll or roasting pan and toss with one tablespoon of oil. Place the butternut squash cubes on the other side of the pan and toss with two teaspoons oil. Roast for 30 minutes, or until fork-tender. Let vegetables cool.

  2. Place the roasted vegetables into a large serving bowl. In a small bowl, whisk together the remaining two tablespoons oil and the maple syrup, garlic, rice vinegar, allspice, cinnamon, and water. Pour over the vegetables and toss well. Add the apple pieces and toss again. Add salt and pepper. Serve at room temperature.

Note:

You should follow your own rabbinic authority for instructions for cleaning and inspecting Brussels sprouts (Summary of OU Guidelines for Checking Produce). I trim off the ends and then remove and discard two layers of outer leaves. I then rinse the sprouts. To be extra careful to avoid bugs, after chopping the sprouts, soak them in water, drain them, and check the water to see if any dirt or bugs are present, and then repeat the process. Dry the sprouts well before proceeding with a recipe. 

Acknowledgment

Recipe reprinted from The Healthy Jewish Kitchen by Paula Shoyer
Sterling Epicure/November 2017



  • Shari

    New Family Favorite

    I made this exactly as is for Thanksgiving last year and it was such a big hit that one of my nieces asked if I would make it again this year. A new family favorite at our holiday table. I really enjoy the interesting mix of flavors.
    Posted by holidaycook18 |2019-11-29 09:12:48
    Replies:
    Raquel Admin - Kosher.com Admin
    We are so happy to hear that this dish became a family favorite!
    Posted by raquel_kosher|December 5, 2019
    0
    1
  • Alyssa

    Pretty tasty

    This was a pretty tasty dish. I will say it tasted best when it was freshly made and had cooled off just a little, as the flavors dampened a bit in the fridge. I substituted green apple instead of red, apple cider vinegar instead of rice vinegar, and coconut nectar instead of maple syrup, as that made it healthier/compliant with my healthy eating program. Makes for a good side dish; maybe don't plan to have leftovers in the fridge too long if you want the flavor to last well!
    Posted by ARose91 |2018-12-03 01:25:24
    Replies:
    Chaia Frishman
    Great!
    Posted by Chaiaadmin|December 3, 2018
    0
    1
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • Shari

    New Family Favorite

    I made this exactly as is for Thanksgiving last year and it was such a big hit that one of my nieces asked if I would make it again this year. A new family favorite at our holiday table. I really enjoy the interesting mix of flavors.
    Posted by holidaycook18 |2019-11-29 09:12:48
    Replies:
    Raquel Admin - Kosher.com Admin
    We are so happy to hear that this dish became a family favorite!
    Posted by raquel_kosher|December 5, 2019
    0
    1
  • Alyssa

    Pretty tasty

    This was a pretty tasty dish. I will say it tasted best when it was freshly made and had cooled off just a little, as the flavors dampened a bit in the fridge. I substituted green apple instead of red, apple cider vinegar instead of rice vinegar, and coconut nectar instead of maple syrup, as that made it healthier/compliant with my healthy eating program. Makes for a good side dish; maybe don't plan to have leftovers in the fridge too long if you want the flavor to last well!
    Posted by ARose91 |2018-12-03 01:25:24
    Replies:
    Chaia Frishman
    Great!
    Posted by Chaiaadmin|December 3, 2018
    0
    1
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