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.
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
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