Brussels Sprouts, Butternut Squash, Bacon Salad.

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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.

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Bacon, Brussels Sprouts and Butternut Squash Salad


  • Author: Mila Clarke Buckley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 cups 1x

Ingredients

Scale
  • 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.
  • Category: Side Dishes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 48
  • Fat: 2g
  • Carbohydrates: 6g
  • Protein: 2g

0 Responses

  1. 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 adventureofe.blogspot.com

    1. 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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mil standing in kitchen setting table

Hi! I'm Mila.

I’m a millennial woman living with LADA (Latent Autoimmune Diabetes in Adults) after a type 2 diabetes misdiagnosis.  I love food, travel and my kitchen!

Hangry Woman is for anyone with diabetes – regardless of type.

I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious meals

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