Brussels Salad Recipe
Pickled roasted onion, butternut squash, crispy brussels, lemon vinaigrette.
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Ingredients
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Pickled Roasted Onion
Roasted Butternut Squash
Crispy Brussels Sprouts
Lemon Vinaigrette
Method
Pickled Roasted Onion
- 1
Prepare the Pickling Liquid
In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve. Remove from heat and let cool.
- 2
Slice the Onion
While the pickling liquid cools, slice the red onion into thin rounds.
- 3
Pickle the Onion
Once the pickling liquid has cooled, add the sliced onions to the liquid. Let them sit for at least 30 minutes to pickle.
- 4
Roast the Onion
Preheat your oven to 400°F (200°C). Toss the pickled onions in olive oil and spread them on a baking sheet. Roast for 15-20 minutes until they are slightly caramelized.
Roasted Butternut Squash
- 5
Prepare the Squash
Peel and cube the butternut squash into bite-sized pieces.
- 6
Season and Roast
In a mixing bowl, toss the butternut squash with olive oil, salt, and black pepper. Spread on a baking sheet and roast in the oven for 25-30 minutes until tender and slightly browned.
Crispy Brussels Sprouts
- 7
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and slice them in half.
- 8
Season and Roast
In a mixing bowl, toss the Brussels sprouts with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, shaking the pan halfway, until crispy and golden.
Lemon Vinaigrette
- 9
Combine Ingredients
In a small bowl, whisk together the lemon juice, Dijon mustard, honey, olive oil, salt, and black pepper until well combined.
Assembly
- 10
Combine Salad
In a large bowl, combine the roasted butternut squash, crispy Brussels sprouts, and pickled roasted onion. Drizzle the lemon vinaigrette over the salad and toss to combine.
- 11
Serve
Serve the salad warm or at room temperature, garnished with extra black pepper if desired.