Baked Brussel Sprouts Salad With Delicata Squash

As many of you know, we've been renovating our apartment in the city since September, and we’ve finally moved back in. It feels incredible to be home again, especially with my newly renovated kitchen! I had such a great time strolling over to the Union Square farmers market, checking out the seasonal produce, and even meeting someone who manages the social media for Norwich Meadow Farm, one of my favorite farms. They supply me with so much gorgeous produce!

Although my kitchen isn’t quite finished yet, my vision for it has been all about earthy, natural, warm, and inviting elements that feel grounded. I know that taking my time with the details will lead to the best results, and I can’t wait to share the final look with you—so stay tuned!

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With the colder months settling in, I’m especially excited to start creating more fall flavors in this beautiful space. Think rich, hearty soups, roasted root vegetables, and comforting stews that embrace the season’s bounty. I’m also looking forward to experimenting with new side dish ideas that will be perfect for the holiday table—bringing warmth and nostalgia to festive gatherings. My kitchen has truly become my happy place, and I most certainly will be posting before and after photos, along with a thorough blog post sharing my experience of renovating a home for the first time.

Now, let’s talk about this wonderful baking sheet-baked salad, okay? This dish is a game-changer, combining roasted vegetables with vibrant flavors, all made effortlessly on a single sheet pan for easy prep and cleanup.

Cook Grains In A 2-Quart Saucepan

In culinary school, I learned the best way to cook grains is with a 2-quart saucepan. A 2-quart pot is often ideal for cooking grains due to several factors:

1. Portion Control: A 2-quart pot is typically the perfect size for cooking small to medium batches of grains, like rice, quinoa, or farro, without overcrowding. It ensures that there is enough room for the grains to cook evenly and absorb water properly, without spilling over.

2. Even Cooking: A 2-quart pot is usually small enough that the liquid and grains can spread evenly across the surface. This allows for more consistent heat distribution and prevents the grains from clumping or cooking unevenly.

3. Water-to-Grain Ratio: Grains generally need a specific amount of water to cook properly. A 2-quart pot provides enough space to maintain the correct water-to-grain ratio (usually 1:2 or 1:3 for most grains), which leads to better texture and a more uniform result.

4. Compact and Efficient: A 2-quart pot is small enough to be efficient for single or small family servings, making it a practical choice. It heats up faster and uses less energy compared to larger pots, which is great for saving time and cooking in smaller portions.

5. Less Risk of Boiling Over: A pot that's too large can make it more difficult to control the boiling process, while a 2-quart pot helps reduce the risk of boiling over. This is especially useful when cooking grains that foam or bubble up as they cook.

Making Vinaigrette From Scratch

Making a vinaigrette from scratch is quick and easy, and it allows you to customize the flavor to your liking. Here's a basic formula you can follow:

Basic Vinaigrette Recipe Ratio: 3 parts oil to 1 part vinegar

Ingredients:

• 3 tablespoons olive oil or any oil of your choice

• 1 tablespoon vinegar like balsamic vinegar, red wine vinegar, apple cider

• 1 teaspoon Dijon mustard (optional, for emulsification and flavor)

• Salt and pepper to taste

• Optional additions: minced garlic, shallots, honey or maple syrup, herbs

  Instructions:

  1. Combine the Vinegar and Mustard (if using):
     In a small bowl or jar, whisk together the vinegar and Dijon mustard (if using). The mustard helps emulsify the dressing, meaning it helps the oil and vinegar stay mixed together rather than separating.

  2. Add Seasoning:
     Add a pinch of salt and a few cracks of black pepper. You can also add any other flavorings at this point, such as minced garlic, shallots, or a teaspoon of honey or maple syrup if you like a touch of sweetness.

  3. Whisk in the Oil:
     While whisking continuously, slowly drizzle in the olive oil. If you're using a jar with a tight-fitting lid, you can add the oil, put the lid on, and shake it vigorously. This helps to emulsify the dressing and combine the oil and vinegar into a smooth mixture.

  4. Taste and Adjust:

     Taste your vinaigrette and adjust the seasoning as needed. If it's too acidic, add a little more oil. If it needs more tang, add a splash of more vinegar. You can also adjust the sweetness or add more mustard for extra flavor. For the best balance, start with a few tablespoons of olive oil and adjust gradually until you reach the perfect consistency and taste.

  5. Store:
     If you have any leftover vinaigrette, store it in an airtight container in the fridge. It should be kept for about a week. Be sure to shake or whisk it again before using, as it may separate over time.

If you make our Baked Brussel Sprouts Salad With Delicate Squash, please let us know by leaving a rating below!

And make sure to sign up for our Newsletter and follow along on Instagram, TikTok, and Pinterest for more Victoria’s Earth Kitchen recipes! Don’t forget to tag us on our social channels when you make a recipe at #victoriasearthkitchen! We LOVE seeing what you’re up to in the kitchen!

Yield: 4

Author: Victoria Kaputskaya

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Baked Brussel Sprouts Salad With Delicata Squash

Make an easy one-pan baked salad with seasonal December vegetables like Brussels sprouts, squash, pomegranate, and hearty couscous.

Prep time: 15 MinTotal time: 15 Min

Cook modePrevent screen from turning off

Ingredients

• 2 medium delicata squash, sliced into half-moons
• 1 ½ lbs, brussels sprouts, chiffonade
• 1 cup, couscous
• 1 inch, unsalted butter
• 1 cup, pomegranate seeds
• ⅓ roasted hazelnuts, rough chop
• Herbs like mint, dill, or parsley
• Extra virgin olive oil

Instructions

1. Preheat your oven to 350°F. Line a sheet pan with parchment paper. Add the Brussels sprouts to the sheet pan, spreading them out evenly. From a height, drizzle a generous amount of olive oil over the sprouts and sprinkle with salt, ensuring everything is coated evenly.
2. Grab a second sheet pan and line it with parchment paper. Add the delicata squash, spreading it evenly across the pan. Drizzle olive oil and sprinkle salt from a height, then use your hands to toss and mix the squash, making sure each piece is well coated with the oil and salt.
3. Place both sheet pans in the oven. The Brussels sprouts will be ready after about 20 minutes, and the delicata squash will take around 40 minutes. At the halfway point for each (10 minutes for the Brussels sprouts, 20 minutes for the squash), make sure to toss the vegetables to ensure even cooking and browning.
4. While the vegetables are cooking, grab a 2-quart pot and place it over medium heat. Allow the pot to warm up, then add a drizzle of olive oil and a couple of tablespoons of butter. Wait until the butter has fully melted before adding the couscous.
5. After adding the couscous to the pot, toss it around and toast it for about 2 minutes until it becomes aromatic. Then add 1.5 cups of cold water and ¼ teaspoon of salt. Bring the mixture to a boil, then reduce the heat, cover the pot, and let it simmer for around 10 minutes, or until the water has been fully absorbed. Once done, fluff the couscous with a fork and set it aside.
6. Take the vegetables out of the oven and drizzle the vinaigrette over them. Toss everything together to ensure the dressing coats the vegetables evenly. Then, add the pomegranate seeds and chopped hazelnuts, and give it another gentle toss to mix everything together.
7. Place in a serving bowl, garnish with fresh herbs, serve hot and enjoy!

Apple Cider Mustard Vinaigrette

1. 2 tbsp apple cider vinegar
2. 1 tbsp Maillie mustard (or any mustard you prefer)
3. 3 tbsp olive oil
4. 1 tbsp maple syrup
5. 1/4 tsp salt

Instructions

1. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, maple syrup, and salt.
2. Slowly drizzle in the olive oil while whisking to emulsify the dressing.
3. Taste and adjust the seasoning if needed (you can add more maple syrup for sweetness or a pinch more salt).
4. Use immediately as a salad dressing or drizzle over roasted veggies!

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