Roasted Butternut Squash & Brussels Sprouts Harvest Salad with Maple Cider Vinaigrette
Roasted Butternut Squash & Brussels Sprouts Harvest Salad with Maple Cider Vinaigrette is a fabulous Fall salad that could be served as an entree or side!
Servings: 4 servings
Calories: 340kcal
Ingredients
- 1/2 a medium butternut squash peeled & cut into 1 inch cubes (4 cups)
- 1 lb. brussels sprouts trimmed & halved
- 3 tbsp. extra virgin olive oil
- 3 tbsp. apple cider vinegar
- 3 tbsp. maple syrup
- 1/8 tsp. ground cinnamon
- 6 cups baby spring mix lettuce
- 1 medium apple cored & chopped
- 1/4 cup pecans
- 1/4 cup blue cheese crumbles or feta
- 2 tsp. dijon mustard
- 1/4 tsp. salt
Instructions
- Preheat oven to 400 degrees F.
- Add the squash and sprouts to a large bowl.
- In a small bowl, add the olive oil, vinegar, maple syrup, and cinnamon. Whisk until well combined. Pour HALF (1/4 cup) of this mixture over the squash and sprouts. Gently stir to coat. Spread them on a large baking sheet in an even layer. Roast for 20 minutes. Gently stir and flip over using a spatula. Cook 15 more minutes. Cool for 5 minutes.
- Add the lettuce, apple, pecans, blue cheese, and roasted vegetables to a large bowl.
- Add the dijon mustard and salt to the remaining maple cider vinaigrette. Whisk until well combined. Drizzle over the salad.
Video
Nutrition
Serving: 1/4 of the salad & dressing | Calories: 340kcal | Carbohydrates: 47.3g | Protein: 9.2g | Fat: 16.6g | Saturated Fat: 3.3g | Fiber: 10g