When Mondy rolls around, I try not to get bogged down in “The Monday Blues.” You know, that blah feeling that can envelope your entire being from the moment you wake up to the time you go to bed. One of the things that helps is knowing that at some point throughout the day, I’ll be eatin’ good.

Mondays in the Albarda household are meatless and I like to share recipes that live up to the Meatless Monday credo. This wonderful recipe comes from Cara and Phoebe of Big Girls, Small Kitchen by way of Meatless Monday. and is filed with goodness like Brussels sprouts, orzo, chickpeas and butternut squash. This just goesz to show that going meatless doesn’t have to be boring!

Ginger Orzo Brussels Sprouts Salad

Serves 6-8

2 lbs. of butternut squash, peeled, seeded and cut into 1-inch chunks
1 15-oz. can of chickpeas, drained and rinsed
2 large shallots, sliced
1 1/2 tsp. salt
1 tsp. cinnamon
2 Tbsp. honey
2 tsp. fresh nutmeg
Olive oil for roasting the veggies
salt, to taste
2 lbs. Brussels Sprouts, cleaned, trimmed and halved
1 lb. orzo

Ginger Walnut Vinaigrette

2 Tbsp. ginger, chopped
2 garlic cloves, pressed
1 shallot, chopped
1/3 c. walnuts
1 Tbsp. honey
2 Tbsp. Dijon mustard
1 lime, juiced
3 tsp. apple cider vinegar
1 tsp. salt
dash of cayenne pepper
1/4-1/2 c. olive oil

Preheat an oven to 400 degrees.

Place the squash chunks, chickpeas and shallots together on a baking sheet. Season with the salt, cinnamon, honey and nutmeg. Drizzle with olive oil and toss, taking care to ensure everything is coated in olive oil and the spices are evenly distributed. Place in the oven and roast 20-25 minutes, or until the squash is caramelized, but not yet falling apart.

Place the Brussels Sprout halves on a separate baking sheet. Drizzle with the olive oil and season with salt, to taste. Place the baking sheet in the oven and roast, redistributing occasionally with a spatula, for about 15 minutes, or until the Brussels Sprouts have browned.

For the vinaigrette:

While the vegetables are roasting, place the ginger, garlic, shallot and walnuts together in a food processor. Pulse until finely chopped. Season with the honey, Dijon mustard, lime juice, vinegar, salt and cayenne. Pulse again, adding the olive oil through the top until the dressing reaches the consistency between pesto and a standard vinaigrette, taking care to ensure that the vinaigrette does not become too thin.

Bring a medium pot of salted water to a boil over medium-high heat. Cook the orzo according to package directions, or until al dente. Drain and transfer to a large bowl.

To finish:

Add the veggies to the bowl with the orzo. Dress with the ginger walnut vinaigrette, tossing to ensure all ingredients are evenly distributed. Taste for seasoning and add more salt if desired.