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The beauty of transitioning from summer to fall is not just the changing leaves or the cooler weather but also the evolution of our meals. Summer’s cool, refreshing salads give way to hearty, warm, and cozy dishes that warm the soul. This Roasted Brussels Sprouts & Squash Salad, epitomizes this transformation. I love that something as simple as a salad can follow me through the seasons and evolve as my desires change!
Imagine a bowl filled with nutty brown rice, perfectly roasted brussels sprouts that are crispy on the outside, tender on the inside, paired with roasted butternut squash that brings a sweet contrast. Add in the punch of fresh pomegranate arils bursting with juiciness, the earthy crunch of pumpkin seeds, and the fresh kick of parsley. You’ve got yourself a pretty salad if you ask me! Something about roasting brussel sprouts really makes me feel in the festive and autumn mood!
Roasting vegetables is a transformative process. It deepens their flavors, gives them a beautiful color, and brings out an inherent sweetness. If you’ve ever been skeptical about Brussels sprouts in the past, I promise this recipe will convert you. And the Delicata squash? It’s a game-changer in terms of flavor and texture. For those wondering about the best way to cut and cook this squash, I’ve got a detailed tutorial you can check out here. You’ll find photos, tips, and everything you need to become a squash expert.
Pomegranates, another key component, and often when people see pomegranate on a recipe they think twice because it’s messy but fret not; because this weekend a new tutorial on the Learn with Jackie page went live and it is going to change your relationship pomegranate forever.
From the fiber in brown rice, the antioxidant properties in pomegranates, to the vast nutrient profile of kale. This dish is a powerhouse of health and flavor which are particularly important at this time of year! So, here’s to the beauty of fall, to roasted veggies, and to wholesome meals that nourish the body and soul.
Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.
Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.
Plant Based Meal Plans Designed With You in Mind.
These No Fuss 4 Week Meal Plans consist of 30 minute meals, 3 meals a day with mocktails, desserts and snacks. Made with a certified nutritionist, weekly grocery lists, step by step tutorials and more!
One Response
This was a tasty roasted salad! Really enjoyed it and feels so much like CLEAN EATING!