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!

Print