Roasted Brussels Sprouts and Butternut Squash Salad

Roasted Brussels Sprouts and Butternut Squash Salad: A Delightful Fall Dish

The changing leaves and crisp air of autumn are the perfect backdrop for enjoying warm, hearty salads that bring both comfort and a splash of color to your table. Today, I’m excited to share a recipe that does just that: Roasted Brussels Sprouts and Butternut Squash Salad. This dish is not only vibrant and flavorful but also packs a nutritional punch, making it a fantastic option for a family dinner or a festive gathering.

Ingredients:

For the Roasted Brussels Sprouts:

• 2 cups Brussels sprouts, ends trimmed, yellow leaves removed
• 2 tablespoons olive oil
• Salt, to taste

For the Roasted Butternut Squash:

• 3 cups butternut squash, peeled, seeded, and cubed into 1-inch pieces
• 2 tablespoons olive oil
• Salt, to taste

Additional Salad Ingredients:

• ½ cup dried figs, sliced
• ⅓ cup almonds, sliced and lightly toasted
• ½ cup pomegranate seeds
• Fresh thyme leaves, for garnish

For the Balsamic Glaze:

• 1 cup balsamic vinegar
• ¼ cup honey or brown sugar

Directions:

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Servings: 4

1. Roasting the Brussels Sprouts:
   • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
   • In a mixing bowl, toss the Brussels sprouts with olive oil and a pinch of salt. Arrange them on the prepared baking sheet, cut side down.
   • Roast in the oven for 20-25 minutes, turning halfway through to ensure even browning.
2. Roasting the Butternut Squash:
   • Using the same oven settings, toss the butternut squash cubes with olive oil and salt. Spread them out on a separate parchment-lined baking sheet.
   • Roast for 20-25 minutes, turning once halfway through, until tender and caramelized.
3. Toasting the Almonds:
   • Reduce oven temperature to 350°F (175°C). Spread the sliced almonds on a parchment-lined baking sheet.
   • Toast in the oven for 5-10 minutes, keeping a close eye on them to prevent burning.
4. Preparing the Balsamic Glaze:
   • In a small saucepan over medium heat, combine the balsamic vinegar with honey or brown sugar.
   • Simmer until the mixture is reduced by half, which will create a thick, rich glaze.
5. Assembly:
   • In a large bowl, gently toss the roasted Brussels sprouts and butternut squash with the sliced dried figs.
   • Drizzle with the balsamic glaze, then sprinkle with toasted almonds, pomegranate seeds, and fresh thyme.

Nutritional Spotlight:

This salad isn’t just delicious—it’s also loaded with health benefits. Brussels sprouts and butternut squash are high in fiber and vitamins C and K, which are essential for overall wellness. Almonds add a crunch and are a great source of healthy fats and protein. The pomegranate seeds bring a pop of color and a dose of antioxidants, making this salad as nutritious as it is tasty.

Whether you’re looking to impress guests at a dinner party or simply make a nutritious meal for your family, this Roasted Brussels Sprouts and Butternut Squash Salad is sure to delight. Enjoy the flavors of fall with every bite!

Roasted Brussels Sprouts and Butternut Squash Salad

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• Author: Dulcia
• Total Time: 45 minutes
• Yield: 4 1x

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Description

This Roasted Brussels Sprouts and Butternut Squash Salad brings together the hearty, caramelized flavors of autumn in one delicious bowl. Perfect for those who appreciate a sweet and savory combination, this dish features the richness of roasted butternut squash and Brussels sprouts, contrasted beautifully with the sweetness of dried figs and the tang of pomegranate seeds.

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Ingredients

Scale 1x2x3x

Roasted Brussels Sprouts:
2 cups Brussels sprouts, ends trimmed, yellow leaves removed
2 tablespoons olive oil
Salt to taste
Roasted Butternut Squash:
3 cups butternut squash, peeled, seeded, and cubed into 1-inch cubes
2 tablespoons olive oil
Salt to taste
Other Salad Ingredients:
½ cup dried figs, sliced
⅓ cup almonds, sliced, lightly toasted
½ cup pomegranate seeds
Fresh thyme
Balsamic Glaze:
1 cup balsamic vinegar
¼ cup honey or brown sugar

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Instructions

How to Roast Brussels Sprouts:
Preheat oven to 375 F. Line a baking sheet with parchment paper.
In a bowl, toss Brussels sprouts with olive oil and salt, then spread on the baking sheet, cut side down.
Roast for 20-25 minutes, turning halfway for even browning.
How to Roast Butternut Squash:
Use the same oven settings. Toss butternut squash with olive oil and salt and spread on a separate baking sheet.
Roast for 20-25 minutes, turning once.
How to Toast Almonds:
Lower oven temperature to 350 F. Spread almonds on a parchment-lined baking sheet and toast for 5-10 minutes, watching closely to prevent burning.
Balsamic Glaze:
In a pan, combine balsamic vinegar and honey (or brown sugar), simmer until reduced by half.
Assembly:
Toss the roasted vegetables with dried figs in a large bowl.
Drizzle with balsamic glaze, then garnish with toasted almonds, pomegranate seeds, and fresh thyme.

• Prep Time: 20 minutes
• Cook Time: 25 minutes