Family Favorites · Holidays · New Traditions · Vegetables · Vegetarian

Roasted Brussel Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds & Cranberries

This flavorful dish is like a burst of autumn in your mouth. Each bite is full of flavor. The addition of raw apple kicks it up a notch. What a wonderful dish to share at holiday gatherings.

This main dish is delicious on its own but, if you prefer more protein, add a bit of pork, chicken or beef. I had leftover pork roast and added a few slices and thought it added even more to the dish. This has become a real favorite and one I’ll be making over and over again.

Roasted Brussel Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds & Cranberries

INGREDIENTS:
Roasted Brussels Sprouts:
  • 3 cups Brussels sprouts , ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • Salt to taste
Roasted Butternut Squash:
  • 1 ½ lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon
Other Ingredients:
  • ½ cups pumpkin seeds
  • 1 cup dried cranberries
  • 2-4 tablespoons maple syrup optional
Optional: Add sliced cooked pork, steak or chicken
DIRECTIONS:
Roasted Brussels Sprouts:
  • Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  • Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
Roasted butternut squash:
  • Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  • In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
  • Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  • Note:  You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.
Assembly:
  • In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Recipe from Juliasalbum

Breakfast · Cookies and Bars · Health · Holidays · New Favorite

Maple Pumpkin Oatmeal Breakfast Bars

Breakfast oatmeal in a bar or cake form is my favorite.  Most of this year I’ve been eating my Breakfast Oatmeal Bars, but a favorite fall flavor of pumpkin and maple is calling my name.  Daughter, Megan, told me about these bars and made a batch for me a few weeks ago.  They are absolutely delicious and the original recipe was posted by IowaGirlEats,  a website my girls and I love!

Since I didn’t have Pumpkin Spice, I made my own from a recipe on Taste of Home.

I like my breakfast bar with a dollop of Greek yogurt and fresh fruit on the side with hot coffee! It doesn’t hurt to warm the Breakfast Bar for a few seconds in the microwave, either.  Healthy and delicious breakfast!

Maple Pumpkin Oatmeal Breakfast Bars

2-1/2 cups gluten-free old fashioned oats, divided
1 cup milk, any kind (I used unsweetened almond milk)
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup pure maple syrup (not pancake syrup)
1/4 cup coconut oil, melted
1 egg
1 teaspoon vanilla
2 Tablespoons chia seeds
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup pecan halves, roughly chopped (optional)

  • Preheat oven to 350 degrees then spray an 8×8″ baking pan with nonstick spray and set aside.
  • Add 1 cup old fashioned oats to a food processor or blender then process until oats have turned into flour. Set aside. (Alternatively you could use a scant cup oat flour.)
  • Add milk, pumpkin puree, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan.
  • Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Check on the bars at the 25 minute mark – if the edges are browning too quickly, place a piece of foil on top of the baking pan. Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap and freeze.

Recipe from Iowa Girl Eats

Maple Pumpkin Oatmeal Breakfast Bars