Butternut, Brussels, & Walnut Salad with a Tangerine Vinaigrette

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen
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This Butternut, Brussels, and Walnut Salad with a Tangerine Vinaigrette is a delicious way to ring in the fall season.  It’s everything tasty about fall tossed together in one big bowl and it incorporates all types of flavor –  roasted squash, crunchy brussels sprouts, tart cranberries, nutty walnuts, and creamy goat cheese.  This combination of ingredients makes a mighty flavorful salad that you’ll want to repeat over and over.  I’ve already made this salad twice and I’m serving it again for a gathering this week.

This is a simple recipe but I would recommend you roast both the butternut squash and the brussels sprouts the day before and store them in the refrigerator until you are ready to assemble your salad.  The tangerine dressing could also be made ahead and stored in a mason jar in your fridge until you are just about to serve.  My best advice is to make plenty of butternut squash and brussels sprouts because it is difficult to resist the temptation of snacking on them as they come out of the hot oven… better than candy!

The dressing has a surprise ingredient of fresh tangerine juice which gives it a bright and citrusy flavor.  A drizzle of honey gives it a touch of sweetness but the best part is the pinch of cinnamon and a good amount of Indian spices from our Glory Kitchen Mumbai nut & spice mix.   This recipe will make plenty of dressing  so you may have some leftover for drizzling on raw veggies or even to use as a marinade for salmon.  Hope you enjoy this Butternut, Brussels, and Walnut Salad with a Tangerine Vinaigrette as much as I have.

Butternut, Brussels, & Walnut Salad with a Tangerine Vinaigrette

serves about 6 salads

Ingredients

    for the dressing:
  • 1 teaspoon Mumbai nut & spice mix
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/4 cup tangerine juice, fresh squeezed
  • 1/2 cup greek yogurt
  • 1/4 cup organic mayonnaise
  • 1 teaspoon honey
  • good pinch of salt
  • good pinch of cracked pepper
  • good pinch of cinnamon
  • for the salad:
  • 1 butternut squash, cubed & roasted
  • 3-4 cups brussels sprouts, quartered & roasted
  • romaine lettuce, chopped
  • arugula lettuce
  • 1/2 cup (or less) dried cranberries
  • 1/2 cup goat cheese crumbles
  • 1 cup walnuts, toasted & coarsely chopped
  • extra Mumbai nut & spice mix
  • for topping

Instructions

    dressing:
  1. Place all of the dressing ingredients into a small mason jar and shake very well until it is completely emulsified together. Taste the dressing and adjust the seasonings. You may want to add a bit more honey if you prefer it a bit sweeter.
  2. salad:
  3. Peel and cube the butternut squash and place onto a baking sheet lined with parchment paper. To allow for easier peeling & slicing I like to place the entire butternut squash into the microwave and run it for 5 minutes or so, on high. Remove and allow to cool a bit. Cut in half, cut the ends off, then peel. Slice each piece in half, clean out the cavity with a spoon (I like to use a grapefruit spoon which has serrated edges). Then slice the butternut and cut into cubes. Drizzle the cubed squash with olive oil & sprinkle with sea salt. Place into a hot 450° oven for about 30 minutes or until the squash is a bit browned on the edges. Remove and cool completely. This can be done the day before and stored in the refrigerator.
  4. Take the brussels sprouts and cut off the ends, slice them into quarters then place on a parchment lined baking sheet and do the same as you did the squash; drizzle with olive oil, sprinkle with a pinch of sea salt, and throw into a hot oven, 450°, for a bit less time than the squash. You don't want to burn them so keep a close eye on your oven. I like to bake both sheets of vegetables at the same time. I also like to do this step well before I plan on assembling the salads.
  5. Slice up your romaine lettuce & toss together with the arugula (about equal parts of each). I typically like to toss them together with just a bit of dressing to lightly dress the lettuces but only use a bit so they don't wilt.
  6. Add the lettuces to each individual bowl or plate, top with butter nut squash, brussels sprouts, & dried cranberries. Top with toasted walnuts & goat cheese crumbles. You can finish with an additional sprinkle of Mumbai nut & spice mix.
  7. Serve the salads with the dressing on the side.

Notes

This dressing would also be wonderful with our Cairo, San Miguel, or Provence nut & spice mix.

Butternut, Brussels, and Walnut Salad with Tangerine Dressing -Glory Kitchen
Butternut, Brussels, and Walnut Salad with Tangerine Dressing -Glory Kitchen
Butternut, Brussels, and Walnut Salad with Tangerine Dressing -Glory Kitchen
Butternut, Brussels, and Walnut Salad with Tangerine Dressing -Glory Kitchen
Butternut, Brussels, and Walnut Salad with Tangerine Dressing -Glory Kitchen
Butternut, Brussels, and Walnut Salad with Tangerine Dressing -Glory Kitchen