Brussels Sprouts are always difficult for me because I am not quite sure how people will want to eat them… or IF people will want to eat them. This fall salad changes things.
This recipe takes the guess work out of the equation. Your guests will love this butternut squash, brussel sprouts, pecan, and beet salad. Just make sure whatever vinaigrette you use… it is a fruity one! Fall salad for the win. Leave a comment below or on social – let me know what you think! PS More of my cookbook yumminess found here!
Try this recipe. You won’t be sorry!
I also wanted to reiterate how thankful I am that you’re all here. Whether it’s hanging on social media or interacting and trying things on the blog, it means the world to me. I feel so blessed this time of year and I wish I could have you ALL over for a big Friendsgiving plate. Umm, now I’m wondering how we can make that happen?!
Stay tuned throughout the holiday season. I have devotions, thoughtful posts, Advent, and Christmas inspiration (both food and decor!) coming your way. Let me know in the comments what you want to see, and we’ll see what I can put together for everyone!
[tasty-recipe id=”269″]