Brussels Sprouts, Butternut Squash, Apple & Millet Salad
We still have lots of beautiful apples from our day of picking, so here is another recipe that I made to trick myself into believing Fall is actually here. It is still hitting the high 80’s here in Atlanta despite the date on the calendar. I know some people who love this weather, however I am ready for some relief from the heat!
I love recipes like this that can be served warm or cool to adjust for finicky weather. Salads are also very adaptable. If you have acorn squash instead of butternut–no problem. Walnuts instead of pistachios–easy swap. I love a set recipe as much as anyone, but the longer I cook the more fun I have switching up ingredients to my own liking or for what I have on hand.
This recipe uses a spice blend from Penzeys (link in the recipe). Just as with the other ingredients, you could substitute some of the individual spices in the dressing if you do not want to buy or have access to the blend. I adore the quality of their spices, though, so I find it really makes a difference in the outcome of my dishes. The company also promotes kindness through cooking, which is an added bonus to supporting them.
Brussels Sprouts, Butternut Squash, Apple & Millet Salad
- 1 cup millet (or other grain of choice)
- 1 small butternut squash, peeled, seeded & chopped
- 1 lb Brussels Sprouts, trimmed & halved
- 1 small onion, peeled & chopped
- 1 teaspoon Turkish Seasoning
- 1 (15-ounce) can or 1 ½ cups cooked chickpeas
- 1 diced fresh apple, cored
- ½ cup pistachios, roughly chopped
- ½ cup fresh parsley, chopped
- Leafy Greens
For the Dressing
- ¼ cup pumpkin puree*
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Turkish Seasoning
Cook the millet or grain of choice according to the package directions.
Preheat your oven to 375 degrees Fahrenheit. Prepare your squash, Brussels sprouts and onions. Place on a large baking sheet lined with a silicone liner or parchment paper. Sprinkle one teaspoon of the Turkish spice and mix together. Place in the oven and cook for 30 minutes, stirring halfway.
While the vegetables cook, chop your apple and parsley, then place in a large bowl with your chickpeas and pistachios. After the millet and roasted vegetables are cooked, mix everything together.
Whisk your salad dressing ingredients in a small bowl and adjust the ratio to your liking. Pour over top the salad. The salad can be served hot or cool over a bed of leafy greens. Will keep in the refrigerator for 3-5 days.
*I usually use the pureed plain pumpkin from the grocery aisle (not the pumpkin pie filling). The remainder I use in smoothies or oatmeal!
I hope you enjoy this recipe. As always, feel free to leave a comment letting me know what you think!
