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!
National Nut Day is October 22nd. So, this month’s Recipe Redux theme is healthy recipes using nuts.
Nut’s are a staple in my house. I always keep a variety of nuts on hand. I like to add them to meals and snacks for their good fats, fiber, and protein.
Nuts can also add a lovely crunch to recipes, like in this salad recipe. It’s got sweet, oven roasted butternut squash & brussels sprouts with chopped apples, pecans, crumbled blue cheese, and salad greens. And, it’s drizzled with a sweet & tangy maple cider vinaigrette.
This could be served as a side salad. But, it’s certainly filling and impressive enough to be served as an entree.
- ½ 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
- ⅛ tsp. ground cinnamon
- 6 cups baby spring mix lettuce
- 1 medium apple, cored & chopped
- ¼ cup pecans
- ¼ cup blue cheese crumbles (or feta)
- 2 tsp. dijon mustard
- ¼ tsp. salt
- 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.
Check out these other great nut recipes from Recipe Redux bloggers.