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.