program logo/macu/on light

MDR Holiday Recipes

Published on:

Crunchy Sweet Brussel Sprout Salad

This perfect holiday side dish combines fresh and nutty flavors. Lightly sautéed Brussels sprouts with a hint of nutmeg bring warmth to the dish, while chopped walnuts add a satisfying crunch. The sweet, dried cranberries balance out the savory, making it a festive and delicious addition to any holiday table. Serve warm for the best flavor!

A bowl of brussel sprouts with walnuts.

  • Ingredients

    • 1 pound Brussels sprouts
    • 2 tablespoons olive oil
    • 1/2 teaspoon ground nutmeg
    • Kosher salt and freshly ground black pepper
    • 1/2 cup chopped walnuts
    • 1/2 cup dried cranberries

    Directions

    1. Shred the Brussels sprouts by removing the core and thinly slicing.
    2. Warm the olive oil in a large skillet over medium heat.
    3. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste.
    4. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes.
    5. Add the walnuts and the cranberries and toss to combine.
    6. Turn out into a serving bowl and serve warm.

    Serves 4

Apple and Squash Salad

A festive mix of roasted butternut squash, crisp apples, spinach, arugula, and celery, topped with dried cranberries and pecans with a light yogurt-balsamic dressing ties this salad all together for a fresh, delicious holiday side dish!

A delicious bowl of salad with apple slices and squash in presentation.

  • Ingredients:

    • 1 butternut squash, peeled, seeded, and cut into ½-inch chunks
    • 2 teaspoons extra virgin olive oil
    • 2 large apples, cored and cut into ½-inch chunks
    • 6 cups spinach, chopped
    • 1½ cups celery, chopped
    • 6 cups arugula, chopped
    • 2 cups carrots, cut diagonally
    • 1/3 cup dried cranberries
    • ½ cup chopped pecans (optional)

    Dressing:

    • ½ cup plain yogurt
    • 2 teaspoons balsamic vinegar
    • 1½ teaspoons honey

    Directions:

    1. Preheat oven to 400° F.
    2. Lightly toss squash in olive oil and transfer to a baking sheet. Roast for 20 to 30 minutes, until soft.
    3. Let cool.
    4. Mix remaining salad ingredients together in a large bowl. Add squash.
    5. For dressing, whisk together yogurt, vinegar, and honey.
    6. Pour dressing over salad and serve.

    Serves 6

Parmesan Butternut Squash

This easy roasted butternut squash recipe features tender, microwaved squash topped with a crispy Parmesan-panko crust—perfect as a savory side dish.

Bowl of bright orange butternut squash crusted with Parmesan cheese.

  • Ingredients:

    • 1 medium butternut squash (about 3 lbs), peeled and cut into 1-inch cubes
    • 2 tbsp of water
    • 1/2 c panko breadcrumbs
    • 1/2 c grated Parmesan cheese
    • 1/4 tsp salt
    • 1/8 tsp black pepper

    Instructions:

    1. Place the butternut squash in a large microwave-safe bowl and pour the water in. Cover and microwave on high for 15-17 minutes until the squash is soft. Drain.
    2. Preheat your broiler for about 6 minutes. Spread the squash in a greased baking pan. Mix the breadcrumbs with Parmesan cheese, salt, and pepper, then sprinkle the mixture over the squash.
    3. Broil the dish 3-4 inches from the heat for 1-2 minutes or until the topping is golden and crispy