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 into one big bowl and it has 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 to make it quickly I recommend roasting 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 roast 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 adds more sweetness but the best part is the surprise pinch of cinnamon and the Indian flavors 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 later 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.
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.
salad:
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.
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.
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.
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.
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, & WALNUT SALAD
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 into one big bowl and it has 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 to make it quickly I recommend roasting 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 roast 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 adds more sweetness but the best part is the surprise pinch of cinnamon and the Indian flavors 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 later 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.
Margie Bruner
owner of Glory Kitchen
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serves about 6 salads
Ingredients
Instructions
Notes
This dressing would also be wonderful with our Cairo, San Miguel, or Provence nut & spice mix.