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!
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
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!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 340kcal
Print Recipe Pin Recipe Rate this RecipeIngredients
- 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
Serving: 1/4 of the salad & dressing | Calories: 340kcal | Carbohydrates: 47.3g | Protein: 9.2g | Fat: 16.6g | Saturated Fat: 3.3g | Fiber: 10g
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Dietitian Jess says
This salad sounds like roasted veggie perfection!
Amanda Finks says
Thanks Jess! I love roasted veggies all on their own but their awesome in a salad!
Allie says
This salad is beautiful and full of my favorite fall things. Pinning for later
Amanda Finks says
Thanks Allie! I hope you like it!
Jenny Shea Rawn says
What a gorgeous salad! Would love this everyday for dinner!
Amanda Finks says
Thanks Jenny! Big entree salads are the best!
Deanna Segrave-Daly says
How gorgeous is this salad??! YUM 🙂
Amanda Finks says
Thanks Deanna! It’s definitely got the colors of Fall 🙂
Jessica @ Nutritioulicious says
This 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
You had me at Brussels sprouts and butternut squash!! This looks delicious!
Marjory says
Love the fall flavors in this salad. I could drizzle that maple dressing over the whole plate!
Suzanne says
This looks so good! I love the combination of sweet potato/butternut squash and Brussel sprouts/kale! They are perfect together!
Vanessa says
Thanks for sharing! What a great lunch meal prep for the week!