I’m really starting to learn a lot about cooking with seasonal veggies and not just the same ones I always eat (I’m looking at you, broccoli).

I decided to use a veggie that often gets a bad rap: Brussels Sprouts. If you’re not aware, Brussels Sprouts are basically a baby cabbage. It’s a leafy green, and it’s got a ton of health benefits, one of which is a compound that helps block the growth of cancer cells. Awesome right? I think they’re cute!

I love the way they taste, but I really love all cabbage, so I’m biased. One thing that I learned is that if you overcook them, they develop a disgustingly strong flavor. I think that might be the reason most people hate them – they don’t cook them well.

I kind of made a meal out of the veggies I got this time around. I really like fall ingredients, because everything you eat feels so warm, and rustic, but it also does a wonderful job of filling you up. This beautiful meal involved bacon (YESSSSSSS), squash, and a ton of Brussels Sprouts. I got the idea from an article I read on the Williams-Sonoma blog, and I’ll be actively looking for that link, so I can link to their recipe here.

Bacon, Brussels Sprouts and Butternut Squash Salad

By Mila Clarke Buckley

November 2, 2016

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• Prep Time: 10m
• Cook Time: 20m
• Total Time: 30m
• Yield: 8 Cups

Ingredients

• 1 tablespoon lemon juice
• 1 tablespoon of dijon mustard
• 1 tablespoon white wine vinegar
• a pinch of salt and pepper to taste
• 1/2 cup of crumbled bacon (about 8 slices)
• 1 large butternut squash (about 4 cups cubed)
• 4 cups brussels sprouts

Instructions

For the Brussels Sprouts

1. Bring a pot of water to a rolling boil add salt to the water.
2. Rinse your brussels sprouts, and let them boil for around 6 minutes, or until tender throughout. Strain and set aside.
3. Peel and cube your butternut squash and place into the boiling water.
4. Pull them out of the water when they are tender, and easy to pierce. Set Aside.

For the bacon

1. Cook the bacon as your normally would. I like my done in the oven on 450 degrees so it's super crispy and not oily.

For the dressing.

1. In a large bowl combine lemon juice, salt and pepper, dijon mustard and white wine vinegar into a bowl.
2. Add brussels sprouts, butternut squash and bacon into the bowl with the mixture and toss.

Nutrition

• Servings 16 Servings
• Serving Size 1/2 Cup

• Calories 48
• Protein 2g
• Carbs 6g
• Fats 2g

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Mila Clarke Buckley

Mila is the author of Hangry Woman and a person with type 2 diabetes, trying to navigate the world of food, while also sharing positive representations of people living with type 2 diabetes.

She lives in Texas with her Husband, Bryan, and her pups, Lily and Cooper. She loves to talk to her readers, so find her on social media and say hello!

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