So the weather has picked up since I last wrote on Monday, but I am afraid my spirits have not. We are at home for the week, and while it has felt good to get my house back in order, it’s honestly a bit trippy around here. The concern about coronavirus in the community has only grown, as the number of people who have been affected, exposed and died have also.

On top of that, Pia was diagnosed with walking pneumonia on Monday evening. Obviously she will not be returning to school this week while the antibiotics hopefully work their magic. The rest of us are trying to do the responsible thing and stay home so that we contain germs in general. The good news is that no one else in the family is sick and really we are just worried about Pia and are doing all the right things to keep those of us that are healthy in good shape and try to boost Pia’s immune system.

Warm Brussels and Butternut Squash Salad with Orange Tahini Dressing from HeatherChristo.com

The best way I know how to do that (besides fluid and rest that is!) is with nutritious food and supplements.

I made an immunity-boosting soup that I will share in a day or two but also wanted to share this salad I just made and that Pia really liked.

Warm Brussels and Butternut Squash Salad with Orange Tahini Dressing from HeatherChristo.com

I’m taking advantage of the Cara Cara and Blood Oranges that are still available (and full of Vitamin C!) The addition of the fresh squeezed orange juice lends a delicious sweet flavor to the sesame sauce and i love it with the shredded brussels sprouts, butternut squash and edamame.

Um, I feel like a bit of a doomsday prepper, LOL! but watch for a post and instagram stories tomorrow where Coco and I will be making a recipe for homemade hand sanitizer (since you can no longer find any in Seattle.) So if that is interesting to you- stay tuned!!

Warm Brussels and Butternut Squash Salad with Orange Tahini Dressing from HeatherChristo.com

Brussels, Butternut and Edamame Salad with Orange Sesame Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Brussels, Butternut and Edamame Salad:
  • ¼ cup olive oil
  • 10-ounces butternut squash, cut into bite sized pieces
  • 1 pound brussels sprouts, finely shredded
  • 1 cup cooked edamame beans
  • Kosher salt and black pepper
  • ¼ cup finely chopped shallots
  • 1 blood orange, thinly sliced or sectioned
  • Orange Sesame Sauce
  • 2 cloves garlic
  • 2 tablespoons tahini (toasted sesame paste)
  • 3 tablespoons olive oil
  • ¼ cup orange juice
  • 1 tablespoon red wine vinegar
  • kosher salt
Instructions
  1. In a large heavy skillet, heat the olive oil over high heat and add the butternut squash and sprinkle with kosher salt. Cook, stirring often for 5 minutes. Add the brussels sprouts and reduce the heat to medium, stirring often and continuing to cook for another 8 minutes or so. You want to cook the squash until it is just tender. In the last few minutes of cooking, add the edamame so that everything is hot, cooked through and getting a little golden around the edges. Season to taste with kosher salt and black pepper.
  2. While the Veggies are cooking, make the orange sesame sauce: In the jar of a blender combine all of the ingredients and puree until smooth. Season to taste with kosher salt and set aside.
  3. Move to a serving platter and sprinkle with the minced shallots and orange slices or sections. Drizzle the dish with the Orange Sesame Sauce and serve hot or at room temperature.

Print Recipe  

So the weather has picked up since I last wrote on Monday, but I am afraid my spirits have not. We are at home for the week, and while it has felt good to get my house back in order, it’s honestly a bit trippy around here. The concern about coronavirus in the community has only grown, as the number of people who have been affected, exposed and died have also.

On top of that, Pia was diagnosed with walking pneumonia on Monday evening. Obviously she will not be returning to school this week while the antibiotics hopefully work their magic. The rest of us are trying to do the responsible thing and stay home so that we contain germs in general. The good news is that no one else in the family is sick and really we are just worried about Pia and are doing all the right things to keep those of us that are healthy in good shape and try to boost Pia’s immune system.

Warm Brussels and Butternut Squash Salad with Orange Tahini Dressing from HeatherChristo.com

The best way I know how to do that (besides fluid and rest that is!) is with nutritious food and supplements.

I made an immunity-boosting soup that I will share in a day or two but also wanted to share this salad I just made and that Pia really liked.

Warm Brussels and Butternut Squash Salad with Orange Tahini Dressing from HeatherChristo.com

I’m taking advantage of the Cara Cara and Blood Oranges that are still available (and full of Vitamin C!) The addition of the fresh squeezed orange juice lends a delicious sweet flavor to the sesame sauce and i love it with the shredded brussels sprouts, butternut squash and edamame.

Um, I feel like a bit of a doomsday prepper, LOL! but watch for a post and instagram stories tomorrow where Coco and I will be making a recipe for homemade hand sanitizer (since you can no longer find any in Seattle.) So if that is interesting to you- stay tuned!!

Warm Brussels and Butternut Squash Salad with Orange Tahini Dressing from HeatherChristo.com

Brussels, Butternut and Edamame Salad with Orange Sesame Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Brussels, Butternut and Edamame Salad:
  • ¼ cup olive oil
  • 10-ounces butternut squash, cut into bite sized pieces
  • 1 pound brussels sprouts, finely shredded
  • 1 cup cooked edamame beans
  • Kosher salt and black pepper
  • ¼ cup finely chopped shallots
  • 1 blood orange, thinly sliced or sectioned
  • Orange Sesame Sauce
  • 2 cloves garlic
  • 2 tablespoons tahini (toasted sesame paste)
  • 3 tablespoons olive oil
  • ¼ cup orange juice
  • 1 tablespoon red wine vinegar
  • kosher salt
Instructions
  1. In a large heavy skillet, heat the olive oil over high heat and add the butternut squash and sprinkle with kosher salt. Cook, stirring often for 5 minutes. Add the brussels sprouts and reduce the heat to medium, stirring often and continuing to cook for another 8 minutes or so. You want to cook the squash until it is just tender. In the last few minutes of cooking, add the edamame so that everything is hot, cooked through and getting a little golden around the edges. Season to taste with kosher salt and black pepper.
  2. While the Veggies are cooking, make the orange sesame sauce: In the jar of a blender combine all of the ingredients and puree until smooth. Season to taste with kosher salt and set aside.
  3. Move to a serving platter and sprinkle with the minced shallots and orange slices or sections. Drizzle the dish with the Orange Sesame Sauce and serve hot or at room temperature.