I got my first stalk of Brussels Sprouts and couldn’t wait to get it home and start experimenting. I ‘m one of those strange individuals who actually really likes these healthy little sprouts. I think they got a bad name from being horribly over-cooked. The key is that they MUST be crisp.

This is a tasty, satisfying salad that can be served either warm or at room temp.


2 cups steamed and cubed Acorn or Butternut squash

2 cups of brussel sprouts, trimmed and halved

1 cup pecan nuts

1/2 cup good olive oil

1/4 cup of sweet aged Balsamic vinegar

Sea salt and pepper

Goat or sheep’s cheese (optional).

Steam the sprouts for just a few minutes (about 4) until they are still crisp but tender enough to be able to slide a sharp knife into one of them. Shock them under cold or iced water to retain the crispness and color.

Dry-roast your pecan nuts over a hot cast iron skillet for about 2 minutes on either side.

Mix up your dressing.

Finally, combine all the ingredients in a pretty bowl and dress lightly. You can crumble a little sharp sheep or goat cheese over the top to make this into a hearty lunch or supper.