A friend of mine from work recently brought me a beautiful brussels sprout stalk from Trader Joe. Have you seen these? They would be beautiful table centerpieces in a large old wooden trough! He knows I love veggies and picked one up for himself and was thoughtful enough to grab me one, too!
The best thing about his gift? I’ve never cooked brussels sprouts before! Between little surprises like this and picking up our local CSA bushel, as a self-professed veggie lover, I find myself constantly humbled by the number of vegetables that I have yet to try or cook with myself.
I ended up making this dish as a side for dinner one evening when we had some of Josh’s friends from work over. I have this awful habit of trying out new recipes when we have company. You would think after a few fails (which there have been) that I would learn to stick with things I’ve previously made and know turn out good. I seem to thrive on the challenge of a new dish and the hopes of it turning out good.
Thankfully, this one did! In fact, it ended up being my favorite dish on the table. I was pleasantly surprised with the outcome of the other things as well, but couldn’t keep from going back on this one for seconds…and then thirds!
I loved the addition of the red quinoa in place of the white, makes it festive for a Christmas dinner side. But of course white would work just as well.
Acorn squash is sweet on its own, but add a little organic butter and coconut palm sugar and it’s practically candy!
I actually have a friend who is not a fan at all of brussels sprouts and said if I could find a way to make them appeal to her taste buds, then she was definitely be interested in trying them. After tasting this roasted salad, I couldn’t help but invite her and her husband over the next night to enjoy some left-overs with us and to give this salad a try! I am thrilled to say she loved it and also went back for seconds!
One way to know you have good friends? Not only are you not embarrassed to serve them leftover, but they are willing to eat those leftovers.
If you haven’t already planned your holiday menu and are looking for a unique salad to add to the mix, definitely try this one!
Speaking of holiday menu, have you already got yours together? I’m afraid I haven’t even begun to think about mine! But I am happy to say I do have most of the shopping done!
- 1 cup red quinoa, rinsed well
- 2 cups vegetable broth
- 16 oz shaved brussels sprouts
- 1 tbsp organic coconut oil
- garlic salt and pepper (to taste)
- 2 tbsp organic unsalted butter
- 2 cups acorn squash, cubed
- 2 tbsp coconut palm sugar
- ½ cup grated parmesan & Romano cheese
- ¼ cup roasted, unsalted sunflower seeds
- ⅓ dried cranberries
- Add vegetable broth and rinsed quinoa to small pot and bring to a boil. Place lid on top, turn heat down to medium-low and simmer until tender, about 15-20 minutes. Fluff with a fork then set aside.
- Meanwhile, preheat oven to 375 degrees. Add brussels sprouts, coconut oil, garlic salt, and pepper to baking sheet then toss with fingers to evenly coat. Roast for 15 minutes or until golden brown.
- Melt butter in a large skillet over medium-high heat. Add coconut palm sugar and cubed acorn squash then saute, stirring every so often under squash is tender and caramelized, about 15 minutes.
- Add sunflower seeds and dried cranberries to skillet and stir into acorn squash.
- In a large bowl, combine quinoa, brussels sprouts, acorn squash mix, and parmesan/romano cheese, toss and serve with extra parmesan cheese, if desired.
Recipe adapted from Iowa Girl Eats.