Description
This Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries is a delicious and colorful dish perfect for the fall season. The combination of roasted vegetables, dried fruit, and a tangy dressing creates a flavorful and satisfying salad that can be enjoyed as a side or a main dish.
Ingredients
Scale
For the Salad:
- 1 pound Brussels sprouts (trimmed and halved)
- 2 cups butternut squash (peeled and cubed)
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup (divided)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup dried cranberries
- 1/4 cup roasted pumpkin seeds (pepitas)
For the Dressing:
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon extra virgin olive oil (for dressing)
- 1 teaspoon maple syrup (for dressing)
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Vegetables: In a large bowl, toss Brussels sprouts and butternut squash with olive oil, 1 tablespoon maple syrup, salt, and pepper. Spread on the baking sheet and roast for 25-30 minutes.
- Make Dressing: Whisk together apple cider vinegar, Dijon mustard, olive oil, and maple syrup.
- Assemble Salad: Once vegetables are roasted, let them cool slightly, then transfer to a serving bowl. Toss with cranberries, pumpkin seeds, and dressing.
- Serve: Enjoy warm or at room temperature.
Notes
- Add crumbled goat cheese or feta for extra creaminess.
- To make ahead, roast the vegetables and mix the dressing separately, then combine before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 9g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
