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.
Roasted Butternut Squash & Brussels Sprouts Harvest Salad with Maple Cider Vinaigrette
Watch The Recipe Video Here
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.
Nutrition
Check out these other great nut recipes from Recipe Redux bloggers.
Dietitian Jess says
October 21, 2015 at 12:31 PMThis salad sounds like roasted veggie perfection!
Amanda Finks says
October 21, 2015 at 2:02 PMThanks Jess! I love roasted veggies all on their own but their awesome in a salad!
Allie says
October 21, 2015 at 12:55 PMThis salad is beautiful and full of my favorite fall things. Pinning for later
Amanda Finks says
October 21, 2015 at 2:03 PMThanks Allie! I hope you like it!
Jenny Shea Rawn says
October 21, 2015 at 4:14 PMWhat a gorgeous salad! Would love this everyday for dinner!
Amanda Finks says
October 23, 2015 at 10:05 AMThanks Jenny! Big entree salads are the best!
Deanna Segrave-Daly says
October 22, 2015 at 7:52 PMHow gorgeous is this salad??! YUM 🙂
Amanda Finks says
October 23, 2015 at 10:06 AMThanks Deanna! It’s definitely got the colors of Fall 🙂
Jessica @ Nutritioulicious says
October 26, 2015 at 10:33 PMThis is such a perfect fall salad! I love adding roasted veggies to salads and love maple and dijon dressings! All around yum!
Tayler Ross says
June 6, 2018 at 1:40 PMYou had me at Brussels sprouts and butternut squash!! This looks delicious!
Marjory says
June 6, 2018 at 2:47 PMLove the fall flavors in this salad. I could drizzle that maple dressing over the whole plate!