Roasted Brussels Sprouts and Butternut Squash Salad

Roasted Brussels Sprouts and Butternut Squash Salad: A Delightful Harvest Medley

As autumn rolls in with its crisp air and colorful leaves, our culinary focus shifts towards the comforting and earthy flavors of the season. The Roasted Brussels Sprouts and Butternut Squash Salad is a perfect testament to autumn’s bounty, blending the robust textures and flavors of Brussels sprouts and butternut squash with the sweet tang of dried figs and pomegranate seeds, all brought together by a rich balsamic glaze.

Ingredients

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, for garnish

Balsamic Glaze:

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

Directions

1. Roast Brussels Sprouts: Preheat the oven to 375°F. Line a baking sheet with parchment paper. In a medium bowl, toss Brussels sprouts with olive oil and salt. Arrange on the baking sheet, cut side down, and roast for 20-25 minutes, flipping once to ensure even cooking.
2. Roast Butternut Squash: On a separate lined baking sheet, toss the butternut squash with olive oil and salt. Roast in the oven alongside the Brussels sprouts for 20-25 minutes, turning once.
3. Toast Almonds: While the vegetables are roasting, reduce the oven temperature to 350°F. Spread the almonds on a parchment-lined baking sheet and toast for 5-10 minutes, watching closely to prevent burning.
4. Balsamic Glaze: In a small saucepan, combine balsamic vinegar and honey (or brown sugar). Simmer over medium heat until the mixture is reduced by half and thick enough to coat the back of a spoon. This glaze will add a lovely, glossy finish and an extra layer of flavor to the salad.
5. Assembly: In a large bowl, combine the roasted Brussels sprouts, butternut squash, and sliced figs. Add the toasted almonds and drizzle with the balsamic glaze. Gently toss to combine all the ingredients. Garnish with pomegranate seeds and fresh thyme leaves.

Nutritional Information

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Calories per Serving: 320 kcal

This salad not only presents a feast for the eyes with its vibrant colors but also offers a nutritional powerhouse packed with vitamins, fiber, and antioxidants. It’s perfect as a hearty side dish or can stand alone as a light, satisfying meal. Enjoy the warmth and comfort it brings to your autumn table!