Description
Indulge in the essence of autumn with our Roasted Brussels Sprouts Salad, where each ingredient comes together to celebrate the season’s bounty. The sweet and nutty flavor of roasted butternut squash pairs perfectly with the earthy Brussels sprouts, while dried figs add a touch of sweetness. The crunch of toasted almonds and the burst of fresh pomegranate seeds provide a delightful texture contrast, all beautifully tied together with a rich, homemade balsamic glaze. This salad is not just a dish but a vibrant festival on a plate, perfect for any fall gathering.
This recipe is crafted to offer both visual appeal and health benefits, combining ingredients that are as nutritious as they are delicious. Whether you’re looking for a hearty side dish or a stand-alone meal, this salad is versatile enough to suit any table. It’s also easily adaptable for vegan preferences by substituting honey with brown sugar in the glaze, making it a perfect option for everyone at your table to enjoy the flavors of fall.
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, combine Brussels sprouts with olive oil and salt; toss to coat. Arrange sprouts cut side down on the baking sheet and roast for 20-25 minutes, flipping halfway through for even browning.
Roast Butternut Squash: On a separate baking sheet, toss butternut squash cubes with olive oil and salt. Roast alongside Brussels sprouts for 20-25 minutes until tender.
Toast Almonds: Lower oven temperature to 350°F. Spread almonds on a parchment-lined baking sheet and toast for 5-10 minutes, checking frequently to prevent burning.
Prepare Balsamic Glaze: In a saucepan, combine balsamic vinegar and honey. Simmer over medium heat until reduced by half and thick enough to coat the back of a spoon.
Assemble Salad: In a large bowl, toss together roasted vegetables and sliced figs. Drizzle with balsamic glaze, then top with toasted almonds, pomegranate seeds, and fresh thyme.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350 kcal