Roasted Butternut Squash & Brussels Sprouts Harvest Salad with Maple Cider Vinaigrette

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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!  

white bowl full of Roasted Butternut Squash & Brussels Sprouts Harvest Salad with Maple Cider Vinaigrette

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.

white bowl full of Roasted Butternut Squash & Brussels Sprouts Harvest Salad with Maple Cider Vinaigrette

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.

white bowl full of Roasted Butternut Squash & Brussels Sprouts Harvest Salad with 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.

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white bowl full of Roasted Butternut Squash & Brussels Sprouts Harvest Salad with Maple Cider Vinaigrette

Roasted Butternut Squash & Brussels Sprouts Harvest Salad with Maple Cider Vinaigrette

5 from 2 votes
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

Video

Servings 4 servings
Calories 340 kcal

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 (¼ 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
Course Dinner, Entree, Lunch, Salad, Side Dish
Keyword brussels sprouts salad, butternut squash salad, harvest salad
Cuisine American
Author Amanda Finks

 

Roasted Butternut Squash & Brussels Sprouts Harvest Salad with Maple Cider Vinaigrette
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Comments

  1. This looks so good! I love the combination of sweet potato/butternut squash and Brussel sprouts/kale! They are perfect together!

  2. 5 stars
    Love the fall flavors in this salad. I could drizzle that maple dressing over the whole plate!

  3. This is such a perfect fall salad! I love adding roasted veggies to salads and love maple and dijon dressings! All around yum!

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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