Seared Brussels Sprouts and Butternut Squash over Swiss Chard – “A Salad For Each Week” #48

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Yes, I am still alive. It’s been awhile since I’ve posted. Thanksgiving, Christmas events, updating our youth room at church, and our active involvement in the local (and super spectacular!) production of The Nutcracker have kept me away from the keyboard except for quick check-ins here and there. However, these activities did not keep me from fueling our bodies with nutritious, clean foods. I made sure to have an assortment of fruits and veggies always on hand. And before it got crazy, my freezer was stocked with nutrient-packed snacks for school days. Today was our first Saturday together at home since September. After a “no-schedule” morning and afternoon,we grilled out and I made this salad with my leftover roasted butternut squash.

Brussel sprouts and pumpkin seeds are both high in protein and butternut squash and swiss chard are great sources of vitamins A and C. AND swiss chard contains over 600% of your daily recommended intake of vitamin K (think bone support).

Seared Brussels Sprouts and Butternut Squash over Swiss Chard

  • 4 large leaves swiss chard, 

  • 1 cup brussel sprouts

  • 1 cup butternut squash, roasted and cut

  • 1/8 cup thinly sliced onion

  • 2 Tablespoons pumpkin seeds, toasted

  • 1-2 garlic clove, minced

  • 2 tablespoons pumpkin oil (or other clean oil)

  • Salt and pepper to taste

  • Balsamic vinegar

Heat oil in a skillet over medium-high heat. Add onion and garlic and saute about 3-4 minutes. Add brussel sprouts and sear until tender and charred. Add in butternut squash and allow to brown. Season with a touch of salt and pepper. Place veggies over swiss chard and top with pumpkin seeds. Drizzle with a touch of balsamic vinegar. Serves 2.

 

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

  18. Fresh Argentinian Salad

  19. The “New Green” Salad

  20. Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing

  21. Garden Fresh Tomato and Mozzarella Salad

  22. Cool Zucchini, Carrot, and Radish Salad

  23. Layered Greek Salad

  24. Shredded Brussel Sprout Salad

  25. Ginger Dressed Slaw

  26. Creamy Balsamic, Blueberry and Basil Spinach Salad

  27. Tangy Green Bean Salad

  28. Florida Summer Salad

  29. Avocado and Crab Salad

  30. Bella Salad

  31. Sweet Potato Home Fries

  32. Tomato and Carrot Balsamic Salad

  33. “The Southeast” Summer Salad

  34. Homemade Caesar Salad

  35. Creamy Caesar Salad

  36. Antipasto Pasta Salad

  37. Curried Cauliflower Sauté

  38. French Onion Green Beans

  39. Mason Jar Greek Salad

  40. Thanksgiving Salad

  41. Carrabba’s Creamy Parmesan Salad

  42. Breakfast Salad

  43. Broccoli and “Bacon” Salad

  44. Cucumber Salad

  45. Roasted Beet, Nut and Feta Salad

  46. Butternut Squash and Green Bean Succotash

  47. Grilled Smoky Spanish Salad Seared

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4 Comments

  1. Roasted Sweet Potato and Cauliflower Salad with Orange Vinaigrette- “A Salad For Each Week” #49 | Whole to the Core Blog
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