Description
This Roasted Brussels Sprouts and Butternut Squash Salad encapsulates the essence of autumn with its rich, caramelized vegetables and the sweet pop of figs and pomegranate seeds. The nutty crunch of almonds adds a delightful texture, perfectly complemented by the tangy sweetness of the balsamic glaze. This dish not only pleases the palate but also the eyes, making it a perfect centerpiece for any fall gathering.
Ideal for a health-conscious crowd, this recipe combines the best of seasonal produce with a hearty, filling base that’s both gluten-free and vegetarian. It’s a versatile dish that can be enjoyed as a main course or a side dish. Each ingredient brings its unique flavor, creating a harmonious blend that’s as nutritious as it is delicious.
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
Balsamic Glaze:
1 cup balsamic vinegar
¼ cup honey or brown sugar
Instructions
Roast Brussels Sprouts: Preheat 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.
Roast Butternut Squash: On a separate lined baking sheet, toss butternut squash with olive oil and salt. Bake for 20-25 minutes, turning once.
Toast Almonds: Reduce 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 saucepan, combine balsamic vinegar and honey. Simmer until reduced by half and thick enough to coat a spoon.
Assembly: In a large bowl, combine roasted Brussels sprouts, butternut squash, figs, and almonds. Drizzle with balsamic glaze. Garnish with pomegranate seeds and fresh thyme.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 320 kcal