Brussels Sprouts, Butternut Squash, Bacon Salad.

Brussels Sprouts, Butternut Squash, Bacon Salad.
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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

November 2, 2016

10312Share on Facebook15290Share on Pinterest9423Share on TwitterYummy thanksgiving side dish that’s just as good as a meal. Recipes, travel tips & moreSubscribe for WEEKLY content!FirstLastemail@hangrywoman.comSign…

  • 10m
  • 20m
  • 30m
  • 8 Cups


  • 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


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.


  • 16 Servings
  • 1/2 Cup
  • 48
  • 2g
  • 6g
  • 2g


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Mila Clarke Buckley
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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Leave a comment

  1. October 16, 2012 / 4:50 am

    I just tried them the other week and I’m hooked! I can only get them frozen so I just ate them plain but really enjoyed them! Can’t wait to try and get fancy with them next time!
    Hoping over from Link Love and sharing love from a fellow FFA. E

  2. October 15, 2012 / 2:03 pm

    I used to HATE brussel sprouts… but I cooked them last week with bacon and they were actually pretty good. Anything is good with bacon, right?

    • October 15, 2012 / 6:56 pm

      I’m a HUGE fan of them now! Especially steamed. I think they just have to be watched really closely when you cook them, and they’re fine :). I also saw a recipe with parmesan cheese somewhere, I’m very intrigued!

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