Ingredients:

  • 1 cup Brussels sprouts, trimmed and halved
  • 2 large carrots, peeled and cut into sticks (you may also use whole baby carrots)
  • 1 small butternut squash, peeled and cubed or sliced
  • 1/2 cup frozen peas (or fresh if available)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the Honey-Dijon Vinaigrette:

  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt and pepper, to taste

Instructions:

  1. Blanch the Vegetables:
    • Bring a large pot of water to a boil. Add a pinch of salt to the water.
    • First, blanch the Brussels sprouts: Add them to the boiling water and cook for 3 minutes. Remove and immediately place them into a bowl of ice water to stop the cooking process.
    • Next, blanch the carrots and butternut squash in the same boiling water for 2-3 minutes, then transfer them to the ice water with the Brussels sprouts.
    • Finally, blanch the peas (if fresh) in the same water for about 1-2 minutes, then chill in the ice water.
  2. Prepare the Vinaigrette:
    • In a small bowl, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper until well combined.
  3. Assemble the Salad:
    • Once the vegetables are blanched and cooled, drain them well and pat dry with a paper towel.
    • In a large bowl, toss together the Brussels sprouts, carrots, butternut squash, and peas.
    • Drizzle with the honey-Dijon vinaigrette and toss gently to coat.
  4. Serve:
    • Serve the salad chilled or at room temperature. It makes a great side dish for winter meals like roast chicken or a hearty stew.

This Blanched Winter Vegetable Salad makes great use of the blanching technique to preserve the vibrant colors and fresh textures of the vegetables, while the honey-Dijon vinaigrette adds a flavorful wintery touch. This recipe is perfect for a light, healthy winter side dish, and it can also be prepared ahead of time for a quick meal!