Roasted Brussels Sprouts and Butternut Squash Salad: A Delicious, Nutritious Delight for Every Occasion

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If you’re looking for a warm, comforting, and nutritious salad that brings together both sweet and savory flavors, this Roasted Brussels Sprouts and Butternut Squash Salad is your new go-to dish. Imagine the satisfying crunch of roasted Brussels sprouts paired with the tender sweetness of roasted butternut squash, complemented by toasted pecans, pumpkin seeds, and a drizzle of tangy maple-lemon dressing. Whether you’re serving it for a family dinner, a special occasion, or a holiday feast, this vibrant and hearty salad is sure to impress.

In this article, we’ll walk you through everything you need to know about preparing this gorgeous salad, from the ingredients and preparation steps to the nutritional benefits and customization options. By the end of this guide, you’ll have all the knowledge you need to make this delicious dish a regular part of your cooking repertoire.   Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas

Ingredients Overview: What You’ll Need to Make Roasted Brussels Sprouts and Butternut Squash Salad

Before you dive into the preparation process, let’s take a look at the ingredients that come together to create this amazing salad. Each ingredient adds its own unique flavor and texture, ensuring a harmonious combination that will delight your taste buds.

Main Ingredients

Ingredient	Amount	Preparation
Brussels sprouts	12 oz	Trimmed, halved, and yellow leaves removed
Olive oil	2 tablespoons	–
Salt	¼ teaspoon	Adjust to taste
Butternut squash	1 lb	Peeled, seeded, and cut into 1-inch cubes
Maple syrup	2 tablespoons	–
Ground cinnamon	½ teaspoon	–
Pumpkin seeds	½ cup	–
Pecan halves	1 cup	–
Dried cranberries	½ cup	–
Feta cheese	4 oz	Crumbled
Pomegranate seeds (optional)	½ cup	–

Dressing Ingredients

Ingredient	Amount	Preparation
Lemon juice	2 tablespoons	Freshly squeezed
Maple syrup	2 tablespoons	–
Extra virgin olive oil	2 tablespoons	–

Step-by-Step Instructions for a Perfect Roasted Brussels Sprouts and Butternut Squash Salad

Creating this vibrant salad is straightforward and requires just a few simple steps. Let’s break it down to ensure every step is easy to follow and you achieve the best possible results.

Roasting the Brussels Sprouts

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will help the Brussels sprouts roast evenly and prevent them from sticking.
2. Prepare the Brussels sprouts: Trim the ends and remove any yellow or wilted outer leaves. Cut the Brussels sprouts in half lengthwise to ensure they cook evenly.
3. Toss with olive oil and salt: In a medium bowl, drizzle the Brussels sprouts with 2 tablespoons of olive oil and a ¼ teaspoon of salt. Toss to coat evenly.
4. Arrange on the baking sheet: Lay the halved Brussels sprouts cut-side down on the baking sheet, ensuring they’re spaced out and not overcrowded. This helps them get crispy and charred.
5. Roast for 20–25 minutes: Place the baking sheet in the preheated oven and roast for about 20 to 25 minutes. The Brussels sprouts should be golden brown with crispy edges. If you like them extra crispy, you can roast them for a bit longer, keeping a close eye on them to avoid burning.

Roasting the Butternut Squash

1. Prepare the squash: Peel and seed the butternut squash, then cut it into 1-inch cubes. The uniform size of the cubes ensures they cook evenly.
2. Toss with olive oil, maple syrup, and cinnamon: In a large bowl, combine the cubed squash with 1 tablespoon of olive oil, 2 tablespoons of maple syrup, and ½ teaspoon of ground cinnamon. Stir well to coat the squash evenly with the mixture.
3. Arrange on a baking sheet: Spread the squash cubes in a single layer on a parchment-lined baking sheet. Make sure the pieces aren’t crowded to ensure even roasting.
4. Roast for 20–25 minutes: Place the baking sheet in the oven with the Brussels sprouts (if you have room) or on a separate rack. Roast for about 20–25 minutes until the squash is tender and lightly caramelized. The maple syrup will bring out a delicious sweetness that pairs perfectly with the Brussels sprouts.

Pro Tip: You can roast the Brussels sprouts and squash at the same time, as long as they’re on separate sheets or trays. This will save time and energy, and both vegetables will be ready to go in no time!

Toasting the Pecans

1. Lower the oven temperature: After roasting the Brussels sprouts and squash, lower the oven temperature to 350°F (175°C) to toast the pecans.
2. Toast the pecans: Spread 1 cup of pecan halves on a baking sheet in a single layer. Place the sheet in the oven and toast the pecans for 5–7 minutes. Check frequently to avoid burning. Once they’re fragrant and golden brown, remove them from the oven and set them aside.

Plumping the Cranberries

1. Rehydrate the cranberries: Place ½ cup of dried cranberries in a heatproof bowl or cup. Cover them with boiling water and let them sit for 3 minutes.
2. Drain thoroughly: After 3 minutes, drain the cranberries well. This step helps plump them up and makes them juicier, adding a nice contrast to the other textures in the salad.

Preparing the Dressing

1. Combine the ingredients: In a small bowl or mason jar, combine 2 tablespoons of freshly squeezed lemon juice, 2 tablespoons of maple syrup, and 2 tablespoons of extra virgin olive oil.
2. Whisk or shake: Use a whisk or a mason jar with a lid to shake the dressing until it’s well emulsified. The result should be a smooth, slightly tangy, and sweet dressing that perfectly complements the roasted vegetables.

Assembling the Salad

1. Combine the roasted ingredients: In a large bowl, combine the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and plumped cranberries.
2. Add the feta and pomegranate seeds: Top the salad with 4 oz of crumbled feta cheese and ½ cup of optional pomegranate seeds. The feta will add a creamy, salty richness, while the pomegranate seeds bring a burst of color and freshness.
3. Drizzle with the dressing: Pour the prepared dressing over the salad and gently toss to combine. You want the dressing to coat every ingredient without overpowering the flavors.
4. Serve immediately: Enjoy the salad while it’s fresh and warm. The flavors will come together beautifully, offering a satisfying balance of textures and tastes.

Why This Salad Works: The Perfect Balance of Flavors and Nutrients

A Balanced Mix of Sweet and Savory

One of the standout features of this Roasted Brussels Sprouts and Butternut Squash Salad is the delightful contrast between the savory Brussels sprouts and the sweet butternut squash. The Brussels sprouts, with their crispy edges and slightly bitter flavor, provide the perfect backdrop for the natural sweetness of the squash, enhanced further by the maple syrup and cinnamon. The feta adds a creamy, salty contrast, while the cranberries bring a burst of tartness to balance the flavors.

A Nutritional Powerhouse

This salad isn’t just a feast for the senses; it’s also packed with nutrients. The Brussels sprouts are an excellent source of fiber, vitamin C, and antioxidants. Butternut squash is loaded with beta-carotene, which your body converts into vitamin A, supporting eye health and immune function. The pecans and pumpkin seeds provide healthy fats and protein, keeping you full and satisfied. And don’t forget the dried cranberries, which are rich in antioxidants and help support heart health.

Versatile and Customizable

The beauty of this salad lies in its versatility. You can serve it warm or at room temperature, making it perfect for any season. Plus, it’s easy to customize based on your preferences or dietary needs. If you prefer a different type of squash, feel free to swap the butternut for acorn or delicata squash. You can also adjust the sweetness by using less maple syrup or try adding a different nut, like walnuts or almonds, for extra crunch.

Frequently Asked Questions (FAQ) About Roasted Brussels Sprouts and Butternut Squash Salad

Can I make this salad in advance?

Yes, you can! The roasted Brussels sprouts and butternut squash can be made ahead of time and stored in the refrigerator for up to 3 days. When you’re ready to serve, simply assemble the salad with the other ingredients and drizzle with the dressing. The dressing can also be prepared ahead and stored in an airtight container in the fridge.

Can I use a different type of squash?

While butternut squash works wonderfully in this salad due to its sweetness and texture, you can certainly try other varieties of winter squash, such as acorn or delicata squash. These alternatives will bring a slightly different flavor and texture to the dish but will still complement the Brussels sprouts beautifully.

Is this salad gluten-free?

Yes! This Roasted Brussels Sprouts and Butternut Squash Salad is naturally gluten-free, making it a great option for those with gluten sensitivities or those following a gluten-free diet.

Can I make this recipe vegan?

Absolutely! To make the salad vegan, simply omit the feta cheese or substitute it with a plant-based cheese alternative. The rest of the ingredients are naturally vegan, so this salad can easily be adapted to meet your dietary preferences.

Conclusion: A Salad That Will Steal the Show

This Roasted Brussels Sprouts and Butternut Squash Salad is more than just a side dish; it’s a celebration of flavor, color, and nutrition. Whether you’re serving it as a cozy weeknight dinner or as part of a festive meal, it’s sure to impress your guests and satisfy your cravings. The combination of roasted vegetables, crunchy nuts, and a tangy-sweet dressing is as delicious as it is wholesome.

So, what are you waiting for? Try this recipe today and elevate your salad game to new heights. Your taste buds (and your body) will thank you!

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