I made a fall recipe that I keep seeing on social media that some people might hate

Don’t judge me, but Brussels sprouts are my secret ingredient for making the perfect fall salad

I tried the fall salad that I see all over my social media(Image: Megan Banner)

I’ve found the perfect way to… healthy salad this fall. While it may sound gross to some, trust me, it’s worth every bite. The key ingredient in this controversial fall recipe… is Brussels sprouts.

There is a lot of debate about Brussels sprouts, some people love them and some can’t think of anything worse. Personally, I am an enthusiast. Bake them with a little bacon on a baking tray Christmas dinner and you have a taste sensation. And now the latest trend seems to be roasting and creating a hearty salad.

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It can often be difficult to find ways to eat healthy salads during the fall and winter months. Personally, I don’t want to eat cold lettuce when I need something to warm me up. So this Brussels sprout salad is the perfect answer as far as I’m concerned.

I had seen the recipe pop-up on my Instagram and TikTok a number of times, each time thinking ‘that actually sounds nice.’ It was the colors in the salad that caught my attention, the Brussels sprouts are mixed with pumpkin and that hint of orange couldn’t help but draw me in.

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I still had piles of carrots left in the fridge, so I decided to replace my butternut squash with carrots. I thought leek would have been a nice edition, but my local one Tesco was sold out.

This Brussels sprout salad is my favorite fall dish so far(Image: Megan Banner)

My first step was to pre-cook the carrots and Brussels sprouts before roasting them in the oven – with some bacon bits added for extra flavor – I told you we were going rogue. I tossed them with herbs, honey – because nothing is ever sweet enough – and olive oil for about 40 minutes until they came out nice and crispy.

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I went rogue again and decided to add mixed nuts, raisins and feta cheese to my roasted veggies and bacon and drizzled some balsamic glaze on top – and voila. Easy peasy. It was a warm and cozy bowl of goodness.

Ingredients

500 g Brussels sprouts
300 g carrots
1 teaspoon of honey
1 cup mixed nuts
100 g feta cheese
Bacon strips
balsamic glaze
olive oil
salt and pepper for seasoning

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Method

Preheat the oven, cut the Brussels sprouts in half and the carrots into pieces before cooking for about ten minutes.
Once pre-cooked, place in a baking dish with olive oil, honey and bacon strips, mix well and season. Place in the oven and bake for about 40 minutes until lightly crispy – mixing halfway through
Once toasted, place in a bowl to serve and add your feta cheese, mixed nuts and balsamic glaze to taste
Enjoy!

Have you tried it? Let me know what you think in the comments!

I love cooking and trying new dishes, so every week I try a new recipe – sometimes with my own twist – that I discovered on social media. If you have any suggestions for recipes for me to try or that have caught your attention, let me know! Email [email protected] with any suggestions. Thank you!